Soft Gingerbread Cookies (Pryaniki)

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

These soft gingerbread cookies are easy to make, stay soft for days and are cute as can be! Guess What?! They don’t require any oil or butter – seriously!! They have deep gingerbread flavor and the glaze makes a perfect canvas for decorating these beautiful Christmas cookies with sprinkles and pretty designs. You can easily change them up for any holiday really but there’s just something about gingerbread and Christmas that feels right :).

My nieces and nephews attacked these just as soon as I finished photographing and gave them the go-ahead (ha ha!! See the photo evidence below) and of course they gave rave reviews!

This is the Christmas adaptation of my Mom’s famous mint-glazed pryaniki that everyone in our family is crazy about. They are definitely worth discovering! 

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

Ingredients for Gingerbread Cookies (Pryaniki):

1 large egg yolk
1 cup packed light brown sugar
1 cup sour cream
1 /2 tsp baking soda
1/2 tsp white vinegar
1/4 tsp salt
1/2 tsp vanilla extract – try our homemade recipe!
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 1/4 cups all-purpose flour *measured correctly

*Watch our easy video tutorial on how to measure correctly

Ingredients for the glaze:

2 large egg whites
2 cup powdered sugar
1 tsp vanilla extract

Decor/Toppings:

Food coloring gels as desired.
Crystal Sprinkles or any sprinkles really

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

How to Make Gingerbread Cookies:

1. In a stand mixer, whisk together 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.

2. Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into the batter.

3. Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.

4. Scoop 1 heaping tsp dough into well-floured hands and roll into 1” balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely beginning to golden. Remove immediately.

How to Make the Glaze (do this while cookies are baking):

1. In the bowl of a stand mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).

How to Glaze and Decorate:

1. Once cookies are out of the oven, right away, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry and firm. If you want to use crystal sugar or sprinkles, apply right after the cookies are glazed so the sprinkles stick to cookies.

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

2. If using color, divide remaining glaze between as many ramekins and you want different colors. I used green, red and blue to keep it festive. Stir in gel food coloring and transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

These make me want Christmas all year long!

Print Friendly Recipe for Gingerbread Cookies:

Soft Gingerbread Cookies

4.6 from 5 votes
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 25 -26 cookies

Ingredients

  • For the Gingerbread Cookies:
  • 1 large egg yolk
  • 1 cup packed light brown sugar
  • 1 cup sour cream
  • 1 /2 tsp baking soda
  • 1/2 tsp white vinegar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 1/4 cups all-purpose flour **

For the Vanilla Glaze:

Decor/Toppings:

  • Food coloring gels as desired.
  • Crystal Sprinkles or any sprinkles really

Instructions

How to Make Gingerbread Cookies:

  1. In a stand mixer, whisk 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
  2. Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into batter.
  3. Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
  4. Scoop a rounded teaspoon of dough into well-floured hands and roll into 1” balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely golden. Remove immediately.

How to Make the Glaze (do this while cookies are baking):

  1. In the bowl of a mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).

How to Glaze and Decorate:

  1. Once cookies are out of the oven and still warm, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry. If you want to use crystal sugar or sprinkles, apply right after the glaze so the sprinkles stick to cookies.
  2. If using color, divide remaining glaze between ramekins and add desired colors. I used green, red and blue. Transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.

Recipe Notes

**To measure flour: stir to fluff it up, spoon into dry ingredients measuring cup and scrape off excess flour on top for a level, even measurement.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

These glazed gingerbread cookies are easy to make and stay soft for days! They have deep gingerbread cookie flavor and the glaze is perfect for decorating! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jessie
    November 29, 2018

    tried the recipe yesterday and it was delicious! though the glaze didn’t really stick to the cookies so they turned out half white half transparent. any idea how I could solve that? thanks natasha! Reply

    • Natasha
      November 29, 2018

      Hi Jessie, that could happen if the glaze is too thin (possibly from not adding enough powdered sugar or from using extra large egg whites). I hope that helps! Reply

  • Fatima
    November 12, 2018

    what to do if you don’t have a paddle attachment to mixer? Reply

    • Natashas Kitchen
      November 13, 2018

      A wooden spoon may be the best option. A wisk attachment wouldn’t really work since the dough will be too sticky for that. Reply

  • Emily
    January 19, 2018

    When I lived in Russia, we would always buy the chocolate pryaniki in big bags at the kiosks by our apartment. They were my favorite! Do you happen to have a recipe for the chocolate ones? I can’t wait to try these gingerbread pryaniki! Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Emily, I don’t have a chocolate pryaniki recipe but it sounds like a great idea! I imagine you would substitute some of the flour with unsweetened cocoa powder, but I could only speculate on the amounts. Reply

  • Alisa
    January 18, 2017

    My 10-year-old daughter is doing a presentation in school tomorrow about Ukraine. She was invited to bring a food from the country to share. We just made your Soft Gingerbread Pryaniki together. We love them! And her classmates will, too! Thank you. Reply

    • Natasha's Kitchen
      January 19, 2017

      You’re very welcome Alisa! Thank you for sharing your wonderful review! 🙂 Reply

  • Lana
    January 12, 2017

    I want to try making them, but do you have different recipe for glaze my child is alergic to raw eggs. Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      Hi Lana, you could try the glaze from my danish braid, but you will probably have to at least triple the recipe. Enjoy! 🙂 Reply

      • Justina
        December 23, 2017

        Thank you 🙂 Reply

        • Natasha's Kitchen
          December 23, 2017

          You’re welcome Justina! Reply

  • Sveta
    December 30, 2016

    Can I use fresh ginger root? Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      To be honest, I have not tried that so I’m not sure how it would affect the recipe. I’ve only tried it with dried ginger. If you experiment, let me know how it goes! Reply

  • Rachel
    December 29, 2016

    How do you roll the cookies without them sticking to your hands? I managed to roll one of them before the dough turned into superglue and I just started dropping them onto the cookie sheet. They’re still delicious, but not nearly as pretty as yours were. Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Rachel, if you have well floured hands, the dough should not stick to your hands. I hope that helps! 🙂 Reply

  • Lana
    December 25, 2016

    Just finished baking these, but was a little disappointed in the results. They were a little dry…. (maybe a little butter would have helped?) Also, the ginger was a little too strong for us. : ( They look pretty though! Maybe, next time I will use less ginger and think of something to add to make them less dry. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Hi Lana, did you possibly overbake them? That’s usually the primary reason why they might turn out dry. Reply

      • Lana
        December 27, 2016

        That might be what happened! I put them in for 22 minutes. Probably should of done 20 min instead. Reply

  • Alina RN
    December 24, 2016

    I only have “golden” brown sugar, will this work or will it change the flavor? Also I will not be doing any icing on top as my kids don’t like icing, should I add more sugar to the recipe or do you think they will be fine? We don’t like overly sweet cookies. Thanks!! Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      If you don’t like overly sweet cookies, these will be just fine without any additional sugar in the recipe. Golden brown sugar should work fine. 🙂 I should say though that the icing helps to keep the cookies soft longer. It forms a barrier over the cookie and prevents them from getting dry. Reply

  • December 24, 2016

    These look delicious! Thanks for sharing! Merry Christmas =) Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Thank you Sara! I hope you have a wonderful Christmas as well! Reply

  • Tanya
    December 24, 2016

    I’m a little hesitant about using raw egg whites. Aren’t you afraid of catching salmonella? Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      No, I’m not concerned about that :). Please see my reply to a similar question above. This is basically royal icing and if you are concerned, you can use a different glaze and the cookies will turn out great 🙂 Reply

  • Sveta
    December 23, 2016

    So the egg whites are not technically cooked right? I was wondering about this on a different recipie as well. How safe is this to eat for pregnant ladies and little kids?:) thanks! Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Yes that is correct. It is safe to consume for most people but if you are concerned about pregnancy you can make a glaze with powdered sugar and milk like the one I have on my Danish recipe. Raw egg whites are generally not recommended for babies as they may irritate their skin, especially in children sensitive to egg. The large quantity of sugar also preserves, hardens and dries it onto the cookie. Keep in mind, this is basically royal icing which is typically used to decorate sugar cookies and gingerbread houses. Reply

  • D
    December 22, 2016

    Beautiful! I love the mint glazed ones also! they are so yummy! Thank you for all you&your husband do and God bless you for all your hard work now and forever! Merry Christmas! Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      Thank you so much for your thoughtful comment! I hope you have a beautiful and blessed Christmas as well! Reply

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