If you are looking to fill your kitchen with the warm, inviting aroma of tender, spiced cookies that bring back sweet memories, then Mom’s Pryaniki with Mint Glaze Recipe is exactly the treat you need. This cherished family favorite combines soft, cakey Russian-style honey-spiced cookies with a refreshing mint glaze that adds just the right hint of coolness. Each bite melts in your mouth, offering a perfect balance of sweetness and spice that feels like a cozy hug from Mom herself.
Ingredients You’ll Need
The beauty of Mom’s Pryaniki with Mint Glaze Recipe lies in its simplicity. Every ingredient plays an essential role, from the richness of egg yolks that create a tender crumb to the tang of sour cream which keeps these cookies delightfully moist. The baking soda and vinegar team up to give a light lift, while vanilla and peppermint infuse the dough and glaze with layers of aromatic warmth and freshness.
- 2 large egg yolks: Provide richness and help bind the dough perfectly.
- 2 cups sugar: Sweetens the cookies while aiding in their soft texture.
- 1 lb 2 cups sour cream: Adds moisture and a slight tang, keeping the pryaniki soft inside.
- 1 teaspoon baking soda: Gives leavening power for a delicate rise.
- 1/2 teaspoon white vinegar: Reacts with baking soda to lighten the texture subtly.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1 teaspoon pure vanilla extract: Adds warm, aromatic undertones.
- 5 cups all-purpose flour: (or 4 1/2 cups if using Canadian flour) Provides structure to the cookies.
- 2 large egg whites: Reserved for making the shiny, smooth mint glaze.
- 2 cups powdered sugar: Sweet base for the delicate mint glaze.
- 1 teaspoon pure peppermint extract: Delivers the refreshing mint layer on top.
- 1 teaspoon lemon juice: Adds subtle acidity and brightness to the glaze.
- Parchment paper: Essential for lining cookie sheets to prevent sticking and ensure even baking.
How to Make Mom’s Pryaniki with Mint Glaze Recipe
Step 1: Mix the Dough
Begin by whisking together the egg yolks and sugar until creamy and smooth—this creates a beautifully rich base for the dough. Stir in the sour cream, giving the mixture a velvety texture. Next, combine the baking soda with white vinegar to create a gentle fizz, then fold it into the batter to help lighten the cookies. Finally, add salt and vanilla extract for that classic warmth and balance that pryaniki are known for.
Step 2: Incorporate the Flour
Gently sift the flour into the wet ingredients, folding carefully to avoid overmixing, which could toughen the dough. You want your pryaniki to be tender and soft, so handle the dough with care. Once the flour is fully incorporated, you should have a slightly sticky but manageable dough perfect for shaping.
Step 3: Shape and Bake
Dust your hands with flour and roll the dough into small balls roughly the size of a walnut. Place them spaced apart on parchment-lined baking sheets, giving each cookie room to gently puff up. Bake in a preheated oven (about 350°F / 175°C) for 30 minutes until just set — the edges should be firm but the centers still soft to touch.
Step 4: Prepare the Mint Glaze
While the cookies cool, whip up the mint glaze by beating egg whites until frothy, then gradually adding powdered sugar to create a smooth, glossy icing. Stir in peppermint extract and a splash of lemon juice to brighten the flavor and give the glaze a fresh, aromatic lift that perfectly complements the warm spices within the cookies.
Step 5: Glaze and Finish
Once the pryaniki have completely cooled, generously brush or drizzle the mint glaze over each cookie. Allow the glaze to set—this shiny, minty coating not only adds a lovely visual but also the signature refreshing flavor punch that makes Mom’s Pryaniki with Mint Glaze Recipe so irresistible.
How to Serve Mom’s Pryaniki with Mint Glaze Recipe
Garnishes
These cookies shine on their own, but if you want to add a special touch, sprinkle a few crushed peppermint candies or finely chopped fresh mint leaves over the glaze before it sets. It gives a festive, inviting look and a little extra crunch that’s delightful with tea or coffee.
Side Dishes
Serve these pryaniki alongside a cup of warm tea, preferably black or herbal, or even a rich hot chocolate to complement the mint and spice. A dollop of whipped cream or a slice of creamy cheesecake also pairs wonderfully if you want to elevate the dessert experience.
Creative Ways to Present
Arrange the cookies on a decorative platter with sprigs of fresh mint and little bowls of sugar decor or edible flowers for a charming display. For gift-giving, stack them in a pretty tin lined with parchment paper tied with a ribbon—the perfect homemade gift full of love and tradition.
Make Ahead and Storage
Storing Leftovers
Keep leftover pryaniki in an airtight container at room temperature. They stay soft and flavorful for up to five days, making them a great make-ahead treat that you can enjoy throughout the week without losing their delightful texture.
Freezing
If you want to keep them longer, these pryaniki freeze beautifully. Place them in a single layer on a baking tray to freeze initially, then transfer to a freezer-safe container with parchment paper between layers. They can be frozen for up to three months without any loss of flavor or texture.
Reheating
To revive the fresh-from-the-oven feel, briefly warm the cookies in a low oven for 5-7 minutes. Avoid microwaving as it can make the glaze overly soft. This step brings out the comforting aroma and restores their tender bite perfectly.
FAQs
What makes Mom’s Pryaniki with Mint Glaze Recipe different from regular gingerbread cookies?
Mom’s Pryaniki are traditionally softer, more cakey, and rely on sour cream for moisture and a slight tang, unlike typical gingerbread which tends to be firmer and spicier. The mint glaze also adds a unique fresh twist not commonly found in classic gingerbread recipes.
Can I substitute the peppermint extract with fresh mint?
Fresh mint can be used for garnish, but the extract is crucial to infuse the glaze with a strong, consistent mint flavor. If you want to use fresh mint, consider making a mint-infused simple syrup or finely chopping leaves into the glaze, though the classic flavor profile might differ.
Is it necessary to use sour cream in the recipe?
Sour cream is key for achieving the traditional moist, tender texture of pryaniki. You could try using Greek yogurt as a substitute, but it will slightly alter the taste and texture, so sour cream is recommended for authenticity.
How do I know when the pryaniki are done baking?
When the edges are just set and lightly golden while the centers still feel soft to the touch, your pryaniki are done. Overbaking can dry them out, so it’s better to err on the side of slightly underbaked for that soft, tender bite.
Can I make the glaze without egg whites?
Egg whites give the glaze its signature smooth sheen and help it set firmly. If you prefer to avoid raw egg whites, you can use pasteurized egg whites or experiment with powdered egg white substitutes designed for icings, but the texture will be slightly different.
Final Thoughts
There is something truly special about Mom’s Pryaniki with Mint Glaze Recipe that brings warmth to any gathering or quiet moment of indulgence. Whether you bake them for a holiday, a cozy tea time, or as a gift to someone you love, these cookies carry a tradition of comfort and flavor that’s impossible not to adore. I can’t wait for you to bake a batch and discover your own sweet memories wrapped in minty, spiced goodness.
Print
Mom’s Pryaniki with Mint Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
Mom’s Pryaniki with Mint Glaze is a traditional Russian spiced cookie recipe featuring tender and sweet gingerbread-like cookies topped with a refreshing mint-flavored glaze. These soft, aromatic cookies are perfect for holiday gatherings or anytime you crave a cozy, comforting treat.
Ingredients
Cookie Dough
- 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 for hands
Mint Glaze
- 2 large egg whites
- 2 cups powdered sugar (confectioners sugar)
- 1 teaspoon pure peppermint extract
- 1 teaspoon lemon juice
Other
- Parchment paper to line cookie sheets
Instructions
- Prepare the Dough: In a large mixing bowl, combine the 2 large egg yolks with 2 cups sugar until well blended. Add 1 lb 2 cups sour cream and mix thoroughly. In a small bowl, dissolve 1 teaspoon baking soda in 1/2 teaspoon white vinegar and add it to the mixture along with 1/2 teaspoon salt and 1 teaspoon vanilla extract. Gradually incorporate 5 cups all-purpose flour (adjust to 4 1/2 cups if using Canadian flour), blending until a soft dough forms. If necessary, use extra flour on your hands to prevent sticking.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper. Take portions of dough and roll into balls about 1 to 1.5 inches in diameter. Place the dough balls on the cookie sheets, spaced evenly apart to allow spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for about 30 minutes or until golden and set. Remove from the oven and let the cookies cool completely on wire racks before glazing.
- Prepare the Mint Glaze: In a clean bowl, whisk together 2 large egg whites until frothy. Gradually sift in 2 cups powdered sugar, continuing to whisk until a thick, glossy frosting forms. Stir in 1 teaspoon pure peppermint extract and 1 teaspoon lemon juice to flavor the glaze.
- Glaze the Cookies: Using a spoon or pastry brush, generously coat the cooled cookies with the mint glaze. Allow the glaze to set completely at room temperature, forming a shiny, minty crust over each cookie.
Notes
- Egg whites in the glaze should be fresh and handled carefully to avoid contamination.
- Adjust flour quantity slightly to achieve a soft yet manageable dough consistency.
- Cookies are best stored in an airtight container at room temperature for up to one week.
- For a stronger mint flavor, add more peppermint extract to the glaze, adjusting to taste.
- Let glaze dry fully before stacking cookies to prevent sticking.
