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This is exactly the way my mom makes this classic Russian/Ukrainian pryaniki cookie. Its a healthier cookie (absolutely no butter, margarine or shortening!!) The glaze is infused with peppermint making these unique and scrumptious. Let your kids raid the cookie jar for a change!
Pryaniki are soft cookies, almost like dense cake. It makes a wonderful tea cookie. Goes perfectly with a glass of milk.
Watch How To Make Mint Glaze Pryaniki:
Pryaniki Ingredients:
2 large egg yolks (reserve whites for frosting)
2 cups sugar
1 lb (2 cups) sour cream
1 tsp baking soda
1/2 tsp white vinegar
1/2 tsp salt
1 tsp pure vanilla extract
*5 cups all-purpose flour, (or 4 1/2 cups if using Canadian flour) plus more flour for hands *measured correctly
*Tip for exact flour measuring: stir flour with a spoon, then spoon it into a dry ingredients measuring cup and scrape off the top with the back of a knife. If you just scoop your measuring cup directly into your flour, it will be more compact so you end up with more flour in your cup which can throw off your recipes.
* Watch our easy video tutorial on how to measure correctly
Mint Glaze Ingredients:
2 large egg whites
2 cups powdered sugar (confectioners sugar)
1 tsp pure peppermint extract
1 tsp lemon juice
What you will need:
Parchment paper to line cookie sheets
Preheat the oven to 350˚ F. Line a large cookie sheet with parchment paper.
1. In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.
2. Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
3. Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
4. Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
5. Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.
6. Place the cookies on prepared cookie sheet. Bake at 350˚ F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
7. As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
8. By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.
How to make Mint Glaze:
1.On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
2. Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
3. Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)
Notes: not recommended for babies; raw egg white may irritate their skin, especially in children sensitive to egg.
Mom's Pryaniki with Mint Glaze Recipe - Пряники
Ingredients
Praniki Ingredients:
- 2 large egg yolks, reserve whites for frosting
- 2 cups sugar
- 1 lb 2 cups sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- *5 cups all-purpose flour, (or 4 1/2 cups if using Canadian flour) plus more flour for hands
Mint Glaze Ingredients:
- 2 large egg whites
- 2 cups powdered sugar, confectioners sugar
- 1 tsp pure peppermint extract
- 1 tsp lemon juice
What you will need:
- Parchment paper to line cookie sheets
Instructions
How to Make Praniki: Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a stand mixer, whisk together 2 egg yolks and 2 cups sugar until consistency of snow, whisk in 2 cups sour cream until creamy.
- Put 1 tsp baking soda in a small ramekin and add about 1/2 teaspoon vinegar just to get it to bubble, mix it together slightly. Add to the mixing bowl.
- Add 1/2 tsp salt and 1 tsp vanilla extract then whisk everything together until well blended.
- Using the dough hook, alowly add flour, about 1/2 cup at a time, so that it mixes more thoroughly. Dough will be very sticky.
- Scoop 1 heaping teaspoon of dough into a well floured hands and form into balls about the size of golf balls and slightly flatten.
- Place the cookies on prepared cookie sheet. Bake at 350 F for 25-28 minutes (mine took 25 min), or until just barely beginning to golden. Remove immediately.
- As soon as they come out of the oven, dip each cookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glaze works best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.
- By the time you are finished glazing the tops, they will have hardened so you can start turning them over and glazing the bottoms. Make sure glaze completely covers the cookie, it will keep the cookie soft longer. The glaze should become firm quickly, then serve.
How to make Mint Glaze:
- On high speed (speed 8 on kitchen aid) Beat together the egg whites until it is a thick foam and has tripled in volume (2-3 min).
- Reduce speed to the lowest setting and add powdered sugar, lemon juice and peppermint extract until well blended. Scrape down the bowl as necessary using a spatula.
- Set to medium speed (speed 4) for about 2 minutes until it is creamy. It mixes together quickly (do not beat the mixture too much or it will become watery)
Notes
Just tried this recipe, its bomb!!!! so delicious 🙂 thank you for the recipe!
I’m so happy you loved it 🙂 You’re very welcome 😉
I bought a Canadian flour and on it is says:”Canadian Gold Premium Enriched wheat flour” is this the right flour or do I have to mix with regular white flour?? please help
Does it say all-purpose flour or whole wheat flour? All flour is technically wheat flour. It sounds like it’s all-purpose, but does the bag say anything else? Is the flour white in color?
I just finished making these and they are delicious:) I did add only 1/2 tsp of mint extract just to be on the safe a side:) and with my oven it only took 18 mins to bake, So the first batch came out with a little crunch to it which I don’t mind;) and next time I’ll thin out my glaze more since I didn’t have enough to cover all the pryaniki. Thanks for the recipe:) great way to impress your mom;)
That’s part of why I spread the glaze with my fingers rather than dipping them. Dipping takes up more of the glaze unnecessarily. Did you glaze or use your hands to spread the glaze (I guess I should have started with that question) ;). I”m glad your Mom was impressed! Also, that’s a quick baking time; did you use a convection oven setting? That would definitely speed things up.
Authentic pryaniki aka honey bread has honey as one of the main ingredients.
What you have here is more like sugar covered scones 🙂
These are pryaniki and nothing like scones in taste or texture. Every family makes them differently and I’m sharing my families version. If you’d like to share your authentic recipe, I’d love to check it out.
Hi Natasha, if I don’t like the peppermint taste is it okay to omit it altogether? Should I double another ingredient or just keep everything else the same?
You can omit it altogether and keep the remaining recipe the same. The peppermint is not vital to the recipe; it just adds more flavor. You can also add different flavors like orange or lemon extract. 🙂
Love your site. Can you freeze these?
Thank you.
Hi Beth. Thank you! 🙂 I haven’t tried freezing them, but it would make a good test 🙂
Natasha can you please put pictures or video:) This is my dads favorite and I really want to make it for him. Also, the original pryaniki is made with mint too? Thank you so much:))
Now I want to make a video of this one too! Thanks so much for the suggestion. This recipe is definitely due for an update. 🙂
Thank you so much:)) appreciate it.
Great recipe!!! I used lemon extract in the glaze instead of mint and they were to die for!
I’ve been curious about how lemon works in these! Thank you so much for sharing that! 🙂
Can I use fresh mint or mint tea if i have not mint extract?
You might search online for how to make your own mint extract with your leaves, but I don’t think mint tea would be strong enough.
Thanx. Can u tell me where r u buying mint extract? Any culinary shop around your place or internet-shop?
I think my Mom just purchased it at a normal grocery store. Check your local Albertsons or Safeway or Fred Meyer. If you’re concerned they might not have it, you can always call them and ask to save a trip. You can also use another extract instead of the mint extract, but I do like the mint flavor.
Thank you very much for this!
I made these last night with my sister, and everyone loved them! 🙂
Other than handling sticky dough, these are very easy to make.
I’m so glad you enjoyed them! I always loved when my Mom made them for us growing up and even now! 😉
First of all I tried this recipe and its yummy, but I thought the original pryaniki made with ginger? Isn’t it? Do u have a recipe for those I would like to try them.
I haven’t heard of them being made with ginger. It’s possible, but my family never made them that way. I think there are different varieties just like every family makes their own borscht 🙂
I made them. I am happy to eat them . My grandchildren helped me. So good and much tasty.
Thank you,Natasha!!!
I’m glad you like them, every time we make them, they get eaten very quick :).
I’ve been using your recipe and it come out perfect every time! Except I’m too lazy to dip each cookie one by one, so I dump the whole batch in the bowl with the frosting and mix it, then fish for them. Lol
Work smart, not hard :D.
Could I use mint extract? I don’t have the peppermint kind?
I think that should work fine 🙂
These turned out very yummy! It was my first time making them….I followed directions but they turned out supper minty, almost as if I was eating toothpaste. Maybe my peppermint extract was too strong.
Maybe. Normally they arent’ supposed to be super minty. They are pleasantly minty. 🙂 Are you sure you used 1 tsp rather than 1 Tbsp? 😉
My mom used to make these with me and my sister when we were younger. We used to have a flour fight everytime! Some of our favorite memories start in the kitchen! Glad I found this except our recipe is a little different. Ill have to make both sometime and compare the outcomes. Thanks, I Love your site!
I would love to hear the outcome of your comparison :).
You do know that butter is made from cream, don’t you? Lots of fat in cream and real sour cream. So, I doubt these cookies are so much healthier. I’m sure they taste great and I don’t care how much fat is in them, but your statement doesn’t make sense.
Fine, fine, I guess so. lol. I meant it’s healthier than most cookies. Your comment reminds me that the photos on this recipe are overdue for an update. These cookies are so good! Have you tried them?
Not yet. I will start my Christmas baking at the end of this month to send to my kids in school in Europe and will try this first. (For me! They want brownies, fudge and chocolate chip cookies and foods they can’t get where they live.) I love pryaniki, but the ones at the store are really strange tasting. I have prepareed your recipes before, so I know these will be great.
These are definitely better than any of the store-bought ones I’ve ever tried. I hope you and your kiddos enjoy them!
These are super simple to make and taste incredible for a simple cookie… Yet another recipe that doesn’t disappoint, thank you!
Thank you Lena :). I just got a craving all of a sudden for them, and it’s all your fault :D.
just wondering why its not recomended for babies? my daugter loves them… besides being a choking hazard is there another reason why i should not let her have them?
It’s because of the glaze; raw egg whites and peppermint. My little guy got hives around his lips when he was 8 months old but now he eats them fine 🙂
Amazing recipe! making these for the second time in a week for our small 3 ppl family! My husband loved them so much, he said he could eat them every day! Thank you, Natasha!!!
You are welcome Dina, you made me smile, I can just picture your husband sneaking to get some cookies our of the cookie jar :D.