Pryaniki with Mint Glaze

This recipe for a traditional Ukrainian cookie sparked my curiosity. The cookies themselves are more cakey than most cookies and are covered with a mint meringue-like glaze.

The cookies were different than any other cookie I baked this year (which was my intention). However, the recipe made a ton of cookies, and no one really liked them. They are also “game-day” cookies, meaning they are best enjoyed the day they are made because they’re difficult to store. The glaze needs fresh air but the cookies don’t, resulting in cookies that get stale quickly and a hardened glaze that becomes moist.

I probably won’t make these again, but I’m glad that I tried the recipe!


Based on this recipe.


2 large egg yolks (reserve whites for frosting)
2 cups (400 g) granulated sugar
1 lb. (2 cups) sour cream
1 tsp. baking soda
1/2 tsp. white vinegar
1/2 tsp. salt
1 tsp. vanilla extract
5 cups (625 g) all-purpose flour

Mint Glaze:
2 large egg whites
2 cups (240 g) powdered sugar
1 tsp. peppermint extract
1 tsp. lemon juice


  1. Heat oven to 350 degrees. Prepare baking sheets.
  2. For the pryaniki: In bowl of stand mixer, whisk egg yolks and sugar until snow-like consistency.
  3. Whisk in sour cream until creamy.
  4. In a small ramekin, mix baking soda and vinegar until bubbly, then add to mixing bowl.
  5. Add salt and vanilla extract, then whisk until well blended.
  6. Using a dough hook, slowly add flour one half cup at a time.
  7. Scoop teaspoons of dough into balls and slightly flatten onto baking sheet.
  8. Bake 25-28 minutes, or until just barely golden.
  9. For the glaze: In the bowl of a stand mixer, beat egg whites for 2-3 minutes on high speed until thick foam and tripled in size.
  10. Reduce speed to low, then add powdered sugar, peppermint, and lemon juice until well blended, scraping sides as needed.
  11. Increase speed to medium for ~2 minutes until creamy.
  12. Dip cookies in glaze immediately, and spread glaze evenly over the tops. Place cookies on a cool, dry surface to dry.
  13. Once tops have dried, glaze the bottoms.
  14. Place on a cool, dry surface to dry.

Made 37 cookies