Soft Gingerbread Pryaniki Cookies


Servings: 25 -26 cookies 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


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.

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