This Traditional Russian Pryaniki recipe with an easy mint glaze is a perfect tea or coffee accompaniment that comes together easily and is simple enough for any novice cook to manage.
Tip: Make a batch of our Mini Almond Biscotti when you make these so your guests have a choice to go alongside their coffee or tea.
Traditional Russian Pryaniki Recipe with Mint Glaze
Pryaniki or (Пряники) are classic Russian cookies that have been a favorite in my family for as long as I can remember. They have a soft cake-like texture on the inside with a sweet peppermint glaze on top. A perfect treat to enjoy alongside tea or coffee, they have long been a personal favorite.
I especially love baking these lovely cookies during the holidays with my mother. The peppermint flavor really puts you in the Christmasy mood! If you’re not a fan of peppermint, that can easily be omitted. My favorite thing about pryaniki is how long they can last. Put them in an airtight container and they can last for up to 2 months.
Ingredients for Russian Pryaniki Recipe
How to Make Traditional Russian Pryaniki
Begin by combining eggs, coconut oil, and sugar and beating until crumbly. Mix in additional ingredients as directed in the printable recipe below following a set process that allows the ingredients to form the perfect dough. Scoop dough balls and shape into round balls. Bake as directed and top with mint glaze if desired prior to serving.
These are best served with a cup of strong black coffee, but you can serve with hot cocoa or even hot tea if you prefer.
More Traditional Russian and Ukraine Recipes
Sharing traditional Russian and Ukraine recipes are one of my favorite things. They are such amazing flavor combinations, and a joy to make. Below are just a few more of the favorites that I hope you will enjoy as much as my family.
- Kiev Cake with Infused Buttercream
- Rice Pudding with Squash Ukrainian Cuisine Recipe
- Carrot Salad Recipe
- Ponchiki Russian Donut Holes
Russian Pryaniki with Mint Glaze
- For the cookie:
- 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 vinegar
- 2 1/2 cups rye flour
- 2 1/2 cups all purpose flour
- For the mint 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 until all the ingredients are well combined.
- Scoop out the dough using a 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.
- 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 egg becomes more runny. 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 peppermint glaze. You dot want them to cool for too long though. Coating the cookies with the glaze while they are slightly warm, will give them them a more shinier look.
This recipe was originally posted on November 30, 2015, we’ve tweaked it a bit since then.