These classic Russian cookies date back to the 4th century BC. They gained more popularity around the 9th century AD. At that time in ancient Russia these cookies were made with honey, berry juice, and rye flour but the recipe has evolved over time to include so many unique options, such as a mint glaze. In those ancient times, they were commonly known as honey bread since honey made up a large percentage of the ingredients. You can learn all about the history of pryaniki here.
Any Russian recipe for peppermint cookies or pryaniki can keep for 1 to 2 weeks in an airtight container. That’s quite a long time for cookies!
What I like about these cookies is that they are great to make ahead of time. They store very well for at least a week. You will find a lot of variations of these cookie recipes. They are soft on the inside and brushed with a 2-ingredient simple & sweet glaze on the outside. As with most homemade cookies, they taste delicious when making them yourself and will give you the ultimate flavor and texture. For a traditional experience, pryaniki are served with tea.
These cookies are a big childhood classic that I would enjoy. We always made them during the holidays and for so many more special occasions. If you like to put together cookie or dessert baskets for neighbors, friends, and family, I would suggest adding these delicious cookies into the baskets, since they keep for a while! This cookie dough is easy to work with. The peppermint flavored white icing on top is the easiest icing to make, too.
This individual honey cakes are an original recipe from my family. There are many different methods to make these soft cookies out there, and this classic recipe makes some of the best honey cookies you’ll try. We always bring them to the holiday table and enjoy them for dessert! To make this recipe, you won’t need any major kitchen equipment, so no need for that stand mixer. Some measuring spoons, a large bowl or two, and a hand mixer do the trick. You can have prepared cookie sheets ready to go with a preheated oven to make the preparations faster.
What do I need to make these cookies?
Eggs add texture to baked goods. You will need 3 eggs.
Sugar sweetens up this traditional recipe.
Sour cream is adds rich texture to this easy recipe.
Mayonnaise adds moisture to these classic Russian spice cookies.
Honey adds sweetness and a nice honey flavor.
Baking soda and lemon juice are mixed to make up baking powder.
Peppermint extract and vanilla extract add in the flavor
All purpose flour creates the structure in these Russian gingerbread cookies.
For the glaze, you’ll need two simple ingredients:
- large egg whites
- powdered sugar
Here are some more tasty dessert recipes:
A Russian Bird’s Milk Cake Recipe with Chocolate Glaze is a classic delicacy that’s well-loved.
You can learn How to make Simple Crunchy Baklava, the traditional Turkish dessert!
Honey and Peppermint Pryaniki with a Simple Glaze
- hand mixer
- parchment paper
- Cooling rack
- 3 egg yolks, from large eggs
- 2 cups sugar
- 16 oz sour cream, 2 cups
- 3 Tbsp mayonnaise
- ½ cup pure honey
- 2 tsp baking soda
- 1 tsp lemon juice
- 1 tsp peppermint extract
- 2 Tbsp vanilla extract
- 4 cups all-purpose flour, unbleached
- 3 egg whites
- 3 cups powdered sugar
- Separate egg yolks from the egg whites from 3 large eggs. You will use the egg whites for the glaze.
- With a mixer beat 3 egg yolks with 2 cups of sugar.
- Stir in 16 ounces sour cream, 3 Tablespoons mayonnaise, and 1/2 cup honey.
- In a small cup mix together 2 teaspoons baking soda with 1 teaspoon lemon juice, mix will foam up. Add to the bowl with the rest of ingredients.
- To the bowl, add 1 teaspoon of peppermint extract and 2 Tablespoons of vanilla. Combine well together.
- Stir in 4 cups of flour.
- Cover with plastic wrap and place in the freezer for 1 hour.
- Preheat oven to 350F.
- Use parchment paper, or grease baking sheets if it’s not the nonstick kind.
- Shape dough into small balls (I use an ice cream scoop) and put on a baking sheet.
- Bake cookies for 20 minutes.
- Using a hand mixer, beat 3 egg whites for 1 minute.
- Add 3 cups of powdered sugar. Beat for another 2 minutes.
- After the cookies have cooled down, brush the glaze all over the cookies. Glaze will dry up quickly.
- Your peppermint cookies might be darker or lighter than mine. (It depends on the kind of honey you use.)