Soft Gingerbread Pryaniki Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
25 -26 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Soft Gingerbread Pryaniki Cookies
Description
These Gingerbread Pryaniki Cookies start by whisking egg yolk and brown sugar together before adding sour cream. Baking soda is activated with vinegar to create a light foam that is incorporated into the batter, helping the cookies rise. Warm spices including ginger, cinnamon, and nutmeg contribute a traditional holiday flavor. The sticky dough is carefully handled by rolling teaspoons into balls with floured hands, then spaced on a lined baking sheet. The cookies are baked at 350°F until just turning golden, preserving their softness.
While the cookies bake, a vanilla glaze is prepared by whipping egg whites to foamy volume and then mixing with powdered sugar and vanilla extract. The glaze adds sweetness and a glossy finish. Additional decoration with food coloring gels and sprinkles can be applied to enhance appearance. Measuring flour with care by fluffing and leveling ensures the proper dough consistency. The cookies offer a tender bite with warming spices balanced by the creamy glaze.
Ingredients
- For the Gingerbread Cookies:
- 1 egg large, yolk
- 1 cup light brown sugar packed
- 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 egg large, 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
- Measure flour by fluffing it up, spooning into the measuring cup, and leveling off the excess to maintain accuracy.
- The dough will be sticky; use well-floured hands when rolling into balls.
- Bake until the cookies are barely golden to keep their soft texture.
- The vanilla glaze is made by whipping egg whites to a foamy volume before adding powdered sugar and vanilla extract.
- Decorate with colored icing and sprinkles while the glaze is still wet for festive presentation.
User Reviews
Overall Rating
4.9
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