Mom's Pryaniki with Mint Glaze Recipe (2025)

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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 aresoft cookies, almost like dense cake. It makes awonderful tea cookie. Goes perfectly with a glass of milk.

Watch How To Make Mint Glaze Pryaniki:

Pryaniki Ingredients:

2 largeegg yolks(reserve whites for frosting)
2 cups sugar
1 lb (2 cups) sour cream
1 tspbaking soda
1/2 tspwhite vinegar
1/2 tspsalt
1 tsppure vanilla extract
*5cups all-purposeflour, (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 youjust 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

MintGlaze Ingredients:

2 large egg whites
2 cups powdered sugar (confectioners sugar)
1 tsppure peppermint extract
1 tsplemon juice

What you will need:

Parchmentpaper 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 ramekinand 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 preparedcookie sheet.Bake at 350˚ F for25-28 minutes (mine took 25 min), or until just barely beginning togolden. Remove immediately.

7. As soon as they come out of the oven,dip eachcookie into the glaze (see instructions below) and spread the glaze evenly over the tops using your fingers to spread the glazeworks best. After it is glazed, place cookie on a cool dry surface for the glaze to dry.

8. By the time you are finishedglazing 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 muchor it will become watery)

Notes: not recommended for babies; raw egg white may irritate their skin, especially in children sensitive to egg.