Peppermint cookies (also called pryaniki) will melt in your mouth and become a holiday staple! These cookies are a childhood favorite. Russian pryaniki goes back to the traditional Russian kitchen, they were first baked for special occasions like birthdays, funerals, weddings, holidays, and any other occasion. Today, we enjoy them year-round.
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!
What do I need to make these cookies?
- eggs
- sugar
- sour cream
- mayonnaise
- honey
- baking soda
- lemon juice
- peppermint extract
- vanilla extract
- flour
For the glaze, you’ll need two simple ingredients:
- egg whites
- powdered sugar
Steps
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.
Glaze:
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.)
Ingredients
- 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 of all-purpose flour unbleached
Glaze:
- 3 egg whites
- 3 cups powdered sugar
Instructions
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.
Glaze:
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.)
Nutrition Facts
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