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Russian Pryaniki are popular Russian tea cookies that often find their way onto holiday cookie trays. They are soft on the inside while covered with a crispy glaze!
What Are Pryaniki?
Pryaniki (pyranik is singular) are Russian spice cookies that come out during the holidays in just about every Eastern European household. Also known as “honey bread”, these simple cookies pair perfectly with a hot cup of coffee or tea and are perfect for dipping.
Typically, these cookies are made with some type of spice. Popular varieties contain cinnamon or nutmeg and come out with a dark, brown center. In my variation, I skip the spices and opt for a more neutral, creamy cookie. Consider it a cross between a traditional pryanik and an English tea cookie.
I fold sour cream and a touch of mayonnaise into my dough and add a hefty amount of honey. The end result is a decadent, dense cookie that is the definition of “binge-worthy”. I also find that this recipe is more kid-friendly than traditional varieties, as it’s more neutral in flavor.
Pryaniki Glaze
Pryaniki glaze couldn’t be more simple to make. To get that perfectly, crispy outer crust, all you do is beat powdered sugar with egg whites until you get a thick mixture.
Then, using a pastry brush, frost the tops of your baked cookies and allow the glaze to completely dry. Flip the cookies over, frost the bottoms, and let dry again. Allowing the cookies to dry at room temperature creates that signature “snap” when you bite in. Absolute perfection.
How to Make Pryaniki
These cookies may appear impressive, but they are actually quite simple to make. In fact, they require no molds or off-the-wall ingredients. Here’s a high-level look at how to make these icing-heavy delights:
- Whisk together egg yolks and sugar.
- Whisk in sour cream, mayo, and honey.
- In a separate bowl, combine flour and baking powder.
- Add dry ingredients into your wet ingredients slowly. Refrigerate for at least two hours.
- Spoon out dough into equal portions. With wet hands, shape each portion into a circle.
- Bake for 15 minutes at 350°F. Remove cookies and cool.
- Beat egg whites with powdered sugar to form glaze.
- Brush the tops of the cookies with glaze. Allow to dry. Brush the bottoms of cookies. Allow to dry. Enjoy!
Storing Leftovers
If you’re lucky enough to have any leftovers, here’s how to keep them fresh:
- Refrigerating – Pyraniki should be kept in an airtight container in the refrigerator. They will stay fresh for up to a week when stored properly.
- Freezing – After your pyraniki cool completely, place the individual pieces on a baking sheet lined with parchment paper. Pop the entire baking sheet in the freezer overnight. In the morning, transfer the cookies to a freezer safe bag. When you’re ready to eat the pyraniki, allow them to that in the fridge for a couple hours.
Other Cookie Recipes
Need a couple more cookies to fill up that holiday party tray? Look no further. Here are a handful of our favorites:
- Chocolate Crinkle Cookie – This magic black and white cookie will satisfy any chocolate craving.
- Madeleine Cookies – This fancy cookie will leave your dinner guests shook.
- Nutella Cookies – This recipe only requires four, simple ingredients. Need I say more?
- Peanut Butter Cookies – Obsessed with peanut butter? This classic cookie never gets old.
- Baking Bowls – I love these baking bowls. They never chip, are easy to clean, and store perfectly stacked within one another. It’s safe to say I use at least one every single day.
- Kitchen Aid – My Kitchen Aid standing mixer is literally a teenager. I’ve had this bad boy for 15 years and it’s never let me down. If you’re an avid baker, it’s time to invest in one!
Recipe
Russian Pryaniki Recipe
Print Pin
Servings
60 Cookies
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Recipe contributed by: Natalya Drozhzhin
Russian Pryaniki are popular Russian tea cookies that often find their way onto holiday cookie trays. They are soft on the inside while covered with a crispy glaze!
Ingredients
- 2 egg yolks
- 2 cup sugar
- 16 oz sour cream
- 3 tbsp mayonnaise
- 1/2 cup honey
- 2 tsp baking powder
- 5 cup all-purpose flour
- 2 pasteurized egg whites for glaze
- 2 cup powdered sugar for glaze
US Units – Metric
Instructions
Whisk egg yolks with sugar until well combined.
Whisk in sour cream, mayonnaise, and honey until well combined.
In a separate bowl, combine flour and baking powder.
In small portions, add your dry ingredients into your wet. Don't fret if the dough is sticky — it should be! Chill dough in the refrigerator for at least 2 hours.
Using a spoon, portion out individual pieces of dough. With wet hands, shape the dough mounds into circles.
Bake cookies at 350°F for about 15 minutes, or until golden brown. Remove cookies from the oven and bring to room temperature.
Using a stand up mixer, beat egg whites with powdered sugar until you get a thick glaze.
Using a pastry brush, glaze the tops of the cookies and let them completely dry at room temperature. Turn cookies over and apply the same glaze to the bottoms. Repeat the drying process. Serve and enjoy!
Nutrition Facts
Russian Pryaniki Recipe
Amount Per Serving
Calories 110 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 11mg4%
Sodium 13mg1%
Potassium 42mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 56IU1%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted November 11, 2020
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Matt TaylorNov 12, 2020 These look absolutely amazing and super easy to make. I can't wait to try them!
Natalya DrozhzhinNov 12, 2020 They are amazing, the perfect treat to enjoy with a cup of tea or coffee!
ErinNov 12, 2020 Love this recipe. My husband can't get enough.
Natalya DrozhzhinNov 12, 2020 They are addicting, that's for sure 🙂
EmilyNov 12, 2020 These are amazing! Who knew these cookies were so easy to make? Love!
Natalya DrozhzhinNov 12, 2020 Yep easy and totally binge-worthy!
RabyaJul 16, 2020 Hello, I plan to bake these tomorrow. Can you please guide why do we need to refrigerate them before baking. Thanks in advance 😊
Natalya DrozhzhinJul 16, 2020 Hey Rabya, yes refrigerate the dough in an airtight container. Bring the dough to room temperature before baking.
LubaDec 19, 2015 Natasha, just a suggestion ( because Prianiki means "spice cakes") - how about 1 ts cinnamon, 1 ts ground ginger and 1/2 ts nutmeg added to the dough.
Natalya DrozhzhinDec 21, 2015 Yeah some people add spice to theirs, I am plan and boring 🙂 I like them like this lol
foodmonsterDec 23, 2014 i love the food you make
Natalya DrozhzhinDec 23, 2014 Thank you dear! 🙂
AmandaApr 24, 2014 How many priyaniki does this recipe make?
Natalya DrozhzhinApr 25, 2014 Makes about 60 of them.
Inessa at GrabandgoRecipes.comFeb 8, 2014 Love prianyki... they look so good
AnnaJan 31, 2014 Did they at all turn out sticky on the inside?
Natalya DrozhzhinJan 31, 2014 Not sticky after you bake them.
AlyonaJan 23, 2014 Hi Natalya, what is the mat you are using in the pan to bake these? Is it silicone mat?
Natalya DrozhzhinJan 23, 2014 Hey Alyona 🙂 Yes, they are silicone mats.
AlinaJan 15, 2014 Natalya DrozhzhinJan 15, 2014 Mayo usually doesn't consist of dairy so it will work 🙂
AlinaJan 17, 2014 But some does. Did you see the attached photo to previous message?
Natalya DrozhzhinJan 17, 2014 Yes, I did see the photo. I guess I never realized that some mayo do. 🙂
AliDimayevFeb 11, 2014 I don't think contain dairy. They just say that to let people know.
Like how a lot of foods now say "Gluten Free!" when they've been gluten free anyway.
Natalya DrozhzhinJan 12, 2014 Hi Nelya, you can try them with out mayo but that is what makes their texture better.
Marina SelivanovaJan 14, 2014 If you don't put any mayo the pryaniki will be very hard and not good. The mayo makes the pryaniki more softer and tastier. I have been doing this recipe since last year and i tested without mayo in the pryaniki and it wasnt the same and nobody wanted to eat them.
OksanaJan 11, 2014 You have improved so much in your photography!!!! Way to go girl!
Natalya DrozhzhinJan 11, 2014 Oh yeah?! 🙂 It's been such a long journey with photography. Thank you for sweet compliment, you gave me inspiration 😉