This traditional Russian Pryaniki with Mint Glaze is a perfect accompaniment for tea or coffee. Easy to make, these cookies have moist cakey insides with a minty outer glaze that’s absolutely delicious.
If you love tasty pasties, you should try our Mini Almond Biscotti and Russian Donut Holes (Ponchiki).
Table Of Contents
I love sharing traditional Russian and Ukraine recipes like these Russian Pryaniki with Mint Glaze that I make with my mom. They have such an amazing flavor combination, and are a joy to make.
- TASTE: These cookies have a lightly spiced flavor similar to gingerbread, with added hints of chocolate and a mint glaze that make them perfect for Christmas.
- TEXTURE: Cakey and soft on the inside, these Russian Pryaniki have a thin shell of minty sugar glaze on the outside.
- TIME: This recipe will take just under an hour to make.
- EASE: These cookies are really easy to make and you can also make them ahead of time, storing or even freezing for the future.
What You’ll Need
Baking soda + Vinegar- Together, these two create bubbles that will make the insides of the pryaniki fluffy and airy.
Rye flour- This flour has extra gluten to help the cookies rise even more during cooking.
Mint extract– For the mint glaze, this ingredient is all the flavoring needed.
Add-ins and Substitutions
- Add more spices- You can make these cookies have a more spiced flavor by adding nutmeg, allspice, and star anise.
- Substitute gluten-free flour- You can make these with a gluten-free baking flour to make it more allergen friendly.
- Add filling- Try these cookies with caramel or jam filling to make them extra special. This Strawberry Jam (no pectin) would be delicious.
- Skip the mint- If you’re not a fan of mint, you can leave out the mint extract and use another, such as vanilla, almond, or caramel. Or just skip the flavoring altogether.
How to Make Russian Pryaniki with Mint Glaze
- Combine sugar, oil, and butter. Beat the egg yolks, coconut oil, and sugar in the bowl or your stand mixer using the paddle attachment until it’s well combined and has a crumbly look to it.
- Add cocoa, sour cream, and vanilla. Add the cocoa powder, cinnamon, sour cream, and vanilla extract to the egg yolk mixture and mix on medium speed until combined.
- Mix vinegar with baking soda. In a small prep bowl, combine the baking soda and vinegar and mix just until it becomes foamy. Then add it to the sugar and sour cream mixture.
- Add the flours. Add the rye flour and all-purpose flour to the mixer bowl and mix on medium speed until all the ingredients are well combined.
- Form the pryaniki. Scoop out the dough using a medium-sized cookie scoop. Oil your hands and begin shaping the dough into round balls.
- Bake. Place each cookie onto a greased baking sheet and bake at 365 degrees Fahrenheit for 18 minutes.
- Make the mint glaze. In a bowl, beat the egg white with a fork just until slightly bubbly. Then add the powdered sugar and peppermint extract. Beat until the consistency of the glaze becomes runnier. Depending on the size of the egg, you may need less or more powdered sugar. Add 1/4 cup at a time.
- Glaze the cookies. Once the cookies are baked, let them cool for about 6 minutes before coating them with the glaze. Allow it to set, then serve.
Pro Tip: Coating the cookies with the mint glaze while they are slightly warm will give them a shinier look.
- Use room temperature butter- The butter should be softened, but not melted. You want it to create a crumbly mixture when it is combined with the sugar and oil.
- Oil your hands- The dough is very sticky, so to make molding it easier, coat your hands with coconut oil before shaping it into balls.
- Place the dough balls about 2 inches apart- Leave some space between the balls because they will spread a little bit as they bake.
- Add powdered sugar to get the right glaze consistency- To get it runny enough to spread, but not too liquidy, add powdered sugar a little at a time to get the right consistency.
Pryaniki or (Пряники) are classic Russian cookies that are chewy and cake-like, with a similar flavor to gingerbread. The outside usually has a mint glaze and some are filled with jam. They are a favorite around Christmas and for special occasions.
These cookies were often baked for births, funerals, weddings, holidays, and other occasions. Served with hot tea, sbiten (hot winter drink), or chai, these are especially enjoyed during the Christmas season.
These Russian Pryaniki with Mint Glaze are a delicious and festive dessert to serve during the holidays. Here are some ways to enjoy them.
- Cookies: Add these to a cookie platter with White Chocolate Florentine Cookies ( lace cookies), Chocolate Dipped Almond Biscotti, and Linzer Cookies with Raspberry Jam
- Hot drinks: Serve these cookies with hot chocolate, coffee, or tea. You could also pair it with a Pumpkin Spice Latte.
- Cold milk
Make This Dish in Advance
Make ahead: You can definitely make these cookies ahead of time. They store very well at room temperature and you can serve them without any further preparations.
Storing: Store these Russian Pryaniki in an airtight container at room temperature. They will stay fresh for up to 2 weeks.
Freeze: You can also freeze them by placing the cooled cookies in a freezer-safe container or ziplock bag. They can be frozen for up to 3 months, then thawed overnight before serving.
More Traditional Russian and Ukrainian Dishes!
Full Recipe Instructions
For the Praniki
- 2 egg yolks
- 2 tbsp coconut oil unrefined
- 16 oz granulated sugar
- 1 tbsp cocoa powder
- 1 tbsp cinnamon
- 1 lb. sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1 tsp white vinegar
- 2 1/2 cups rye flour
- 2 1/2 cups all-purpose flour
For the glaze
- 1 egg white
- 1 1/2 cups Powdered sugar
- 1/2 tsp mint extract optional
- Beat the egg yolks, coconut oil, and sugar in the bowl or your stand mixer using the paddle attachment. Beat until it’s well combined and has a crumbly look to it.
- Add the cocoa powder, cinnamon, sour cream, and vanilla extract to the egg yolk mixture and mix on medium speed until combined.
- In a small prep bowl, combine the baking soda and vinegar and mix just until it becomes foamy. Then add it to the sugar and sour cream mixture.
- Add the rye flour and all-purpose flour to the mixer bowl and mix on medium speed until all the ingredients are well combined.
- Scoop out the dough using a medium-sized cookie scoop. The dough will be very sticky, therefore coat your hands with coconut oil and shape each scoop into round balls.
- Place each cookie onto a greased baking sheet and bake at 365 degrees Fahrenheit for 18 minutes.
- Meanwhile, work on the glaze. In a bowl, beat the egg white with a fork just until slightly bubbly. Then add the powdered sugar and peppermint extract. Beat until the consistency of the glaze becomes runnier. Depending on the size of the egg, you may need less or more powdered sugar. Add 1/4 cup at a time.
- Once the cookies are baked, let them cool for about 6 minutes before coating them with the glaze. You don't want them to cool for too long though. Coating the cookies with the glaze while they are slightly warm, will give them a shinier look.
This recipe was originally posted on November 30, 2015, we’ve tweaked it a bit since then.
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I made them and they are so good!!!!! Thank you so much for the recipe!!
Hi Lanie, you are very welcome 🙂 I’m happy that you enjoyed my pryaniki recipe!
They look so delicious!! Does white glaze soften over time if you keep them in air tight container? Or does it stay hard and crispy?
Thank you, Tina, the glaze should stay pretty hard if kept in an airtight container.