Soft Gingerbread Pryaniki Cookies
This post may contain affiliate links. Read my disclosure policy.
These soft gingerbread pryaniki cookies are a Ukrainian cookie that is easy to make, stay soft for days and are cute as can be! Guess What?! They don’t require any oil or butter – seriously!! They have deep gingerbread flavor and the glaze makes a perfect canvas for decorating these beautiful Christmas cookies with sprinkles and pretty designs. You can easily change them up for any holiday really but there’s just something about gingerbread and Christmas that feels right :).
My nieces and nephews attacked these just as soon as I finished photographing and gave them the go-ahead (ha ha!! See the photo evidence below) and of course they gave rave reviews!
This is the Christmas adaptation of my Mom’s famous mint-glazed pryaniki that everyone in our family is crazy about. They are definitely worth discovering!
Ingredients for Soft Gingerbread Cookies (Pryaniki):
1 large egg yolk
1 cup packed light brown sugar
1 cup sour cream
1 /2 tsp baking soda
1/2 tsp white vinegar
1/4 tsp salt
1/2 tsp vanilla extract – try our homemade recipe!
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 1/4 cups all-purpose flour *measured correctly
*Watch our easy video tutorial on how to measure correctly
Ingredients for the glaze:
2 large egg whites
2 cup powdered sugar
1 tsp vanilla extract
Decor/Toppings:
Food coloring gels as desired.
Crystal Sprinkles or any sprinkles really
How to Make Gingerbread Cookies:
1. In a stand mixer, whisk together 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
2. Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into the batter.
3. Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
4. Scoop 1 heaping tsp dough into well-floured hands and roll into 1” balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely beginning to golden. Remove immediately.
How to Make the Glaze (do this while cookies are baking):
1. In the bowl of a stand mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).
How to Glaze and Decorate:
1. Once cookies are out of the oven, right away, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry and firm. If you want to use crystal sugar or sprinkles, apply right after the cookies are glazed so the sprinkles stick to cookies.
2. If using color, divide remaining glaze between as many ramekins and you want different colors. I used green, red and blue to keep it festive. Stir in gel food coloring and transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.
These make me want Christmas all year long!
Print Friendly Recipe for Gingerbread Cookies:
Soft Gingerbread Pryaniki Cookies
Ingredients
- For the Gingerbread Cookies:
- 1 large egg yolk
- 1 cup packed light brown sugar
- 1 cup sour cream
- 1 /2 tsp baking soda
- 1/2 tsp white vinegar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 1/4 cups all-purpose flour **
For the Vanilla Glaze:
- 2 large egg whites
- 2 cup powdered sugar
- 1 tsp vanilla extract
Decor/Toppings:
- Food coloring gels as desired.
- Crystal Sprinkles or any sprinkles really
Instructions
How to Make Gingerbread Cookies:
- In a stand mixer, whisk 1 egg yolk and 1 cup brown sugar until blended then whisk in 1 cup sour cream.
- Put 1/2 tsp baking soda in a large spoon ramekin and stir in 1/2 tsp white vinegar. It will foam, then pour into the mixing bowl and stir into batter.
- Add 1/4 tsp salt, 1/2 tsp vanilla, 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/4 tsp ground nutmeg, and whisk until well blended. Now using paddle attachment, add flour 1/2 cup at a time letting it incorporate before adding more. Dough will be very sticky.
- Scoop a rounded teaspoon of dough into well-floured hands and roll into 1” balls. Space balls evenly on a silpat or parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes (I baked for 22 min) or until barely golden. Remove immediately.
How to Make the Glaze (do this while cookies are baking):
- In the bowl of a mixer, beat egg whites on high speed with whisk attachment until foamy and tripled in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 tsp vanilla, mixing until well blended, scraping down the bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not over-beat).
How to Glaze and Decorate:
- Once cookies are out of the oven and still warm, dip each one in the vanilla glaze, coating only the top of the cookie then set on a wire rack and let rest until glaze is dry. If you want to use crystal sugar or sprinkles, apply right after the glaze so the sprinkles stick to cookies.
- If using color, divide remaining glaze between ramekins and add desired colors. I used green, red and blue. Transfer colored glaze to individual ziploc bags and snip off the very tip of the bag. Once the glaze on the cookies is set, pipe on desired designs.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha I have made these a few times; though I do not know how to make pretty decorations like you do. I did make the glaze though. These cookies are a real hit and delicious.
I’m so happy to hear they were a hit, Nora! That’s just awesome! Thank you for sharing your wonderful review!
Yummy! Mine turned out great. I followed the recipe exactly, and they were a bit chewy on the outside and soft on the inside. I also think the spice flavor is just right. I’ll be making another batch of these soon!
Hi Rebecca, I’m happy to hear that the recipe was a success! Thank you for the review.
Hi Beautiful Natasha. Merry Christmas and Thank you for all your recipes. I’ve tried ALMOST all your Christmas recipes. They are all so so so delicious But my Royal icing always have strong egg smell, do you have any advice to avoid this?
Hi Samah! Merry Christmas to you also! That’s interesting to hear, I haven’t had that experience, but now that I’m doing a google search, I’m seeing people make comments about royal icing specifically. This is basically royal icing, and if you are concerned, you can use a different glaze, and the cookies will turn out great.
Do you think one to one gluten free flour would work for this recipe?
Hi Rose, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Blessed and Merry Christmas to you and your family, Natasha!
Thank you for hosting my favorite cooking site.
Christmas Love,
🎄❤️🎄❤️🎄❤️🎄❤️🎄
CaroLine Kirkpatrick
Hi Caroline, Thank you so much for this thoughtful comment! Merry Christmas to you and yours!
Hi Natasha,
I love your recipes!
But these cookies were like little hockey pucks! So, I baked a batch for 10 min instead.
I was excited to bake these but they were disappointing.
HI Nancy, they should be soft inside and not firm. Did you make sure to use baking soda and not baking powder and also be sure to bake them on conventional oven bake mode and not convection mode.
Can I use a cookie stamp for these cookies?
Hi Michelle, I haven’t actually tried that yet to advise. It would be a great idea if you can! If you do an experiment, please share with us how it goes.
Just to be sure, we are using raw egg whites in the glaze? Are the cookies warm enough to cook the egg whites?
Hi Mary, yes that is correct. You could go with royal icing instead if you prefer.
Hi Natasha, First I want to thank you for inspiring me to cook more and for all these amazing recipes with your tutorials.
In the glaze can I substitute raw egg white with anything else. I am not a big fan of raw eggs.
Love all your recipes and thx for sharing with us!
Hi Rosie, you are most welcome. Thank you for trying out my recipes and I’m happy that you’re enjoying them. I don’t really have a substitute for raw eggs but you could try the glaze from my danish braid, but you will probably have to at least triple the recipe. Enjoy!
I don’t have a stand mixer. Is this recipe ok with just a regular hand mixer?
Hi Glenda, I have only made this with a stand mixer. If your hand mixer is strong enough, it may work, but I worry it may not work out. If you experiment, let me know how you liked the recipe.
Just wondering, can you substitute an electric mixer for a stand mixer? 🙂
Hi Adri, I have only made this with a stand mixer. If your hand mixer is strong enough it may work but I worry it may not work out. If you experiment, let me know how you liked the recipe
Hello Natasha!!!! I just wanted to say thank you for all your great recipes (I just tried the chocolate chip one) it was great! They were gone fast! My best friend Sophie introduced me to this website-I think she commented on one of your recipes. Hi from her!! And happy late Thanksgiving!!
Hi Natasha!!! I love your website, and all the recipes, and I just used the chocolate chip cookies one!!! They were AMAZING! My best friend Sophie introduced me to this website, and to baking!!! I think she commented on one of your recipe pages. Hi from her!!! (and happy late Thanksgiving)
Hi Adri, I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂
whoops, I commented twice. My other comment wasn’t showing up. Sorry!! 🙂
Can you make a gingerbread man from this dough?
Hi Nadya, I haven’t tried that but I suspect it would rise too much to keep a good gingerbread man shape.
Hi Natasha I’ve made these cookies nearly every Christmas for the last couple of years because they are SO good!!! And so much better than the store-bought Pryaniki. I have only made this with a stand-mixer in the past, but could a hand-mixer be used, or is the dough too thick for a hand-mixer to handle?
Hi Emily, I have only made this with a stand mixer. If your hand mixer is strong enough it may work but I worry it may not work out. If you experiment, let me know how you liked the recipe
These are amazing. I follow the directions word for word step by step and they always turn out perfect. They remind me of a bread I used to eat around the holidays growing up in Switzerland, and therefore have become a staple in our home during the holidays. Thank you for always having such delicious easy to follow recipes!
You’re welcome, Aline! I’m so glad this reminded you of home!
These turned out so good , I love them. Thanks Natasha. You have the best recipes
I’m so happy you enjoyed that Anna! Thank you for sharing that with me!
tried the recipe yesterday and it was delicious! though the glaze didn’t really stick to the cookies so they turned out half white half transparent. any idea how I could solve that? thanks natasha!
Hi Jessie, that could happen if the glaze is too thin (possibly from not adding enough powdered sugar or from using extra large egg whites). I hope that helps!
what to do if you don’t have a paddle attachment to mixer?
A wooden spoon may be the best option. A wisk attachment wouldn’t really work since the dough will be too sticky for that.
When I lived in Russia, we would always buy the chocolate pryaniki in big bags at the kiosks by our apartment. They were my favorite! Do you happen to have a recipe for the chocolate ones? I can’t wait to try these gingerbread pryaniki!
Hi Emily, I don’t have a chocolate pryaniki recipe but it sounds like a great idea! I imagine you would substitute some of the flour with unsweetened cocoa powder, but I could only speculate on the amounts.
My 10-year-old daughter is doing a presentation in school tomorrow about Ukraine. She was invited to bring a food from the country to share. We just made your Soft Gingerbread Pryaniki together. We love them! And her classmates will, too! Thank you.
You’re very welcome Alisa! Thank you for sharing your wonderful review! 🙂
I want to try making them, but do you have different recipe for glaze my child is alergic to raw eggs.
Hi Lana, you could try the glaze from my danish braid, but you will probably have to at least triple the recipe. Enjoy! 🙂
Thank you 🙂
You’re welcome Justina!
Can I use fresh ginger root?
To be honest, I have not tried that so I’m not sure how it would affect the recipe. I’ve only tried it with dried ginger. If you experiment, let me know how it goes!
How do you roll the cookies without them sticking to your hands? I managed to roll one of them before the dough turned into superglue and I just started dropping them onto the cookie sheet. They’re still delicious, but not nearly as pretty as yours were.
Hi Rachel, if you have well floured hands, the dough should not stick to your hands. I hope that helps! 🙂
My solution was to have about two tablespoon flour on a dish. Drop spoonful of batter. Kick a little over the top. Grab the blob,shake and roll. Hardly picked up any flour and worked perfectly.
Just finished baking these, but was a little disappointed in the results. They were a little dry…. (maybe a little butter would have helped?) Also, the ginger was a little too strong for us. : ( They look pretty though! Maybe, next time I will use less ginger and think of something to add to make them less dry.
Hi Lana, did you possibly overbake them? That’s usually the primary reason why they might turn out dry.
That might be what happened! I put them in for 22 minutes. Probably should of done 20 min instead.
I only have “golden” brown sugar, will this work or will it change the flavor? Also I will not be doing any icing on top as my kids don’t like icing, should I add more sugar to the recipe or do you think they will be fine? We don’t like overly sweet cookies. Thanks!!
If you don’t like overly sweet cookies, these will be just fine without any additional sugar in the recipe. Golden brown sugar should work fine. 🙂 I should say though that the icing helps to keep the cookies soft longer. It forms a barrier over the cookie and prevents them from getting dry.
I am going to make these for a cookie exchange party! Is it okay to chill the dough overnight?
Hi Carlie, I honestly haven’t tried chilling it overnight so I can’t say for sure. They do keep well though for the next day if you made them a day ahead.
These look delicious! Thanks for sharing! Merry Christmas =)
Thank you Sara! I hope you have a wonderful Christmas as well!
I’m a little hesitant about using raw egg whites. Aren’t you afraid of catching salmonella?
No, I’m not concerned about that :). Please see my reply to a similar question above. This is basically royal icing and if you are concerned, you can use a different glaze and the cookies will turn out great 🙂
So the egg whites are not technically cooked right? I was wondering about this on a different recipie as well. How safe is this to eat for pregnant ladies and little kids?:) thanks!
Yes that is correct. It is safe to consume for most people but if you are concerned about pregnancy you can make a glaze with powdered sugar and milk like the one I have on my Danish recipe. Raw egg whites are generally not recommended for babies as they may irritate their skin, especially in children sensitive to egg. The large quantity of sugar also preserves, hardens and dries it onto the cookie. Keep in mind, this is basically royal icing which is typically used to decorate sugar cookies and gingerbread houses.
Beautiful! I love the mint glazed ones also! they are so yummy! Thank you for all you&your husband do and God bless you for all your hard work now and forever! Merry Christmas!
Thank you so much for your thoughtful comment! I hope you have a beautiful and blessed Christmas as well!