Mom’s Pryaniki with Mint Glaze Recipe

Mom’s Pryaniki with Mint Glaze Recipe is more than just a cookie; it’s an edible memory of cozy afternoons and aromatic kitchens. This traditional Russian treat combines a pillowy-soft, slightly tangy pastry with a brisk, frosty mint glaze — one bite and you’ll understand why these have always disappeared fast from the cookie tin. Simple pantry ingredients, a swirl of nostalgia, and the sparkle of mint make this recipe one you’ll want to revisit and share with loved ones, again and again.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Mom’s Pryaniki with Mint Glaze Recipe comes from everyday staples, but how you use them brings out layers of flavor and irresistible texture. Make sure to budget time for both the cookies and their snowy glaze—each ingredient earns its spot!

• Egg yolks: They bring richness to the dough and make the pryaniki extra tender. Save those whites for the glaze!
• Granulated sugar: Adds sweetness and helps create that snowy, light crumb—don’t skimp!
• Sour cream: The secret to soft, almost cake-like pryaniki with a subtle tang.
• Baking soda: Gives a gentle lift, making each bite beautifully fluffy.
• White vinegar: Reacts with soda for perfect rise and texture—plus, it disappears in the mix, promise.
• Salt: Just a tiny bit wakes up all the flavors.
• Pure vanilla extract: Adds classic, comforting aroma to balance the cool minty glaze.
• All-purpose flour: The foundation of the dough—measure carefully for just the right chew.
• Egg whites: They whip up to create a glossy, snowy base for your mint glaze.
• Powdered sugar: Ensures the glaze is velvety, sweet, and smooth.
• Peppermint extract: The star of the glaze, it provides that fresh touch that sets these cookies apart.
• Lemon juice: A splash brightens the glaze, cutting through the sweetness with a fresh zing.
• Parchment paper: Makes cleanup easy and keeps your pryaniki perfectly shaped and golden on the bottom.

How to Make Mom’s Pryaniki with Mint Glaze Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) for the perfect bake. Line a large baking sheet with parchment paper so you’ll have a nonstick surface for your cookies. This simple step sets you up for pryaniki success and easy cleanup!

Step 2: Cream the Yolks and Sugar

Using a stand mixer or electric hand mixer, whisk together the egg yolks and grainy sugar until the mixture becomes pale, thick, and luxurious. Think fresh-fallen snow—this is the base that gives your pryaniki their airy texture.

Step 3: Add Sour Cream and Activate Leavening

Mix in the sour cream until everything’s smooth. Then, combine the baking soda and vinegar in a small ramekin; it’ll fizz and bubble right away. Give it a quick stir and pour it into your yolk mixture. This classic combo ensures a gentle rise, keeping your pryaniki soft and light.

Step 4: Salt, Vanilla, and a Flour Shower

Sprinkle in the salt and add the vanilla extract, mixing well. Now, on low speed with a dough hook, add the flour half a cup at a time. You’re aiming for a soft, slightly sticky dough that gently pulls away from the bowl—don’t overmix!

Step 5: Shape Your Pryaniki

Scoop heaping teaspoons of dough and roll them into balls about the size of a golf ball, flouring your hands as you go to prevent sticking. Flatten each one slightly and arrange them on your prepared baking sheet, leaving a little room so they can puff beautifully.

Step 6: Bake to Perfection

Bake the pryaniki for 25 to 28 minutes. Watch for the bottoms to start turning golden while the tops remain pale. Remove the cookies promptly and get ready to glaze them while they’re still warm for the perfect set.

Step 7: Whip Up the Mint Glaze

In a clean mixing bowl, beat your reserved egg whites at high speed until they form glossy, foamy peaks, about two or three minutes. Lower the speed, slowly add in the powdered sugar, peppermint extract, and lemon juice, scraping down the sides as needed. Turn up the mixer again for two more minutes—you’ll see the glaze thicken and shine. Stop before it turns watery!

Step 8: Glaze Like a Pro

While the pryaniki are still warm, dip the tops of each one into the glaze. Spread evenly with your fingers for a super-smooth finish. Let them sit out so the glaze can set firm, then gently turn the cookies over and glaze the bottoms. Once both sides are dry, you’re ready for the final reveal.

How to Serve Mom’s Pryaniki with Mint Glaze Recipe

Garnishes

The snowy mint glaze on these pryaniki is striking, but you can add extra flair with a sprinkle of edible silver pearls, a dusting of powdered sugar, or just a single fresh mint leaf for a pop of color and festive spirit.

Side Dishes

Pryaniki shine next to a cozy mug of black tea, chamomile, or even a hot chocolate on chilly days. If you’re thinking of a dessert table, pair them alongside other Russian favorites like tea cakes, gingerbread, or buttery shortbread cookies.

Creative Ways to Present

Stack your pryaniki in a white ceramic dish, tuck them into gift boxes lined with parchment for homemade presents, or arrange them in a rustic basket for a charming afternoon tea centerpiece. Mom’s Pryaniki with Mint Glaze Recipe have a way of making any setting feel a little more magical.

Make Ahead and Storage

Storing Leftovers

Once fully set, keep your pryaniki in an airtight container at room temperature, and they’ll stay tender and delicious for up to a week. Stack them gently with parchment between layers to protect that delicate mint glaze.

Freezing

If you’d like to make Mom’s Pryaniki with Mint Glaze Recipe ahead of time, freeze the fully glazed and dried cookies in airtight freezer bags or containers. They’ll keep their flavor and texture for up to two months. Thaw at room temperature for a couple of hours before serving to return them to soft, dreamy perfection.

Reheating

If you want a fresh-baked feel, you can warm the pryaniki ever so slightly in a low oven (about 250°F/120°C) for a few minutes, but skip the microwave, which can melt the glaze and change the texture. The gentle oven method revives the softness while keeping that crisp mint shell intact.

FAQs

Can I substitute the peppermint extract with another flavor?

Absolutely! While the cool mint is iconic in Mom’s Pryaniki with Mint Glaze Recipe, you can use orange, almond, or vanilla extract for different profiles. Just remember to keep the total extract amount the same so the glaze sets up properly.

What if I don’t have a stand mixer?

No worries! A hand mixer will work fine for both the dough and the glaze. If you’re mixing the dough by hand, just be ready for a bit of an arm workout, especially as you add the flour.

How do I know when the glaze is set?

You’ll know the glaze is ready when it feels dry and no longer sticky to the touch—usually about an hour, depending on humidity. Don’t rush the drying process, or you’ll risk fingerprints on that snowy finish.

Can I use Greek yogurt instead of sour cream?

Yes, thick full-fat Greek yogurt makes an excellent substitute for sour cream in mom’s pryaniki with mint glaze recipe. The cookies will be slightly tangier and denser but still deliciously soft.

Are pryaniki suitable for gifting?

They’re perfect! Pack Mom’s Pryaniki with Mint Glaze Recipe in parchment-lined boxes or tins, separated by layers of wax paper, and you’ll have a beautiful, homemade gift that’s sure to make friends and family absolutely delighted.

Final Thoughts

If you’re looking for a treat with both old-world charm and a burst of fresh flavor, Mom’s Pryaniki with Mint Glaze Recipe is a must-bake. With every batch, you’ll fill your kitchen with warmth, minty-sweet aromas, and the joy of sharing something homemade from the heart. Give them a try—your cookie jar will thank you!

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