Soft gingerbread cookies (Pryaniki)

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These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

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These soft gingerbread cookies are easy to make, stay soft for days, and are as cute as possible! Guess what?! They don't require oil or butter, seriously! They have a deep gingerbread flavor and the glaze is a perfect canvas to decorate these beautiful Christmas cookies with sparks and pretty designs. You can easily swap them out for any holiday, but there's something about gingerbread and Christmas that feels good :).

My nieces and nephews attacked them 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 mother's famous mint-glazed pryaniki that everyone in our family is crazy about. Definitely worth discovering!

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

Ingredients for gingerbread cookies (Pryaniki):

1 large egg yolk 1 cup canned light brown sugar 1 cup sour cream 1/2 teaspoon baking soda 1/2 teaspoon white vinegar 1/4 teaspoon salt 1/2 teaspoon vanilla extract – try our homemade recipe! 1 1/2 teaspoon ginger 1 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 2 1/4 cups all-purpose flour * measured correctly

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* Look at our easy video-tutorial on how to measure correctly

Ingredients for the enamel:

2 large egg whites 2 cup powdered sugar 1 teaspoon vanilla extract

Decoration / Ingredients:

Food coloring gels as desired.

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

How to make gingerbread cookies:

1. In a table mixer, mix 1 egg yolk and 1 cup brown sugar until combined, then mix 1 cup sour cream.

2. Put 1/2 teaspoon of baking soda in a large mold spoon and add 1/2 teaspoon of white vinegar. It will foam, then pour into the mixing bowl and stir with the dough.

3. Add 1/4 teaspoon of salt, 1/2 teaspoon of vanilla, 1 1/2 teaspoon of ginger, 1 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground nutmeg, and beat until well blended. Now, using the popsicle accessory, add 1/2 cup flour at a time allowing it to rise before adding more. The dough will be very sticky.

4. Using a spoon, place 1 teaspoon of dough in well-floured hands and roll 1-inch balls. Space balls evenly on a silpat or parchment lined baking sheet and bake at 350 ° F for 20-25 minutes (bake for 22 minutes) or until just beginning to brown. Withdraw immediately.

How to make the frosting (do this while the cookies are baking):

1. In the bowl of a stand mixer, beat the egg whites on high speed with a whisk until foamy and triple in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 teaspoon vanilla, mix until well blended, scraping bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not beat too much).

How to glaze and decorate:

1. Once the cookies are out of the oven, immediately dip each one in the vanilla frosting, cover just the top of the cookie, place it on a wire rack and let stand until the frosting is dry and firm. If you want to use crystallized sugar or sprinkle, apply immediately after the cookies are glazed so that the sparks stick to the cookies.

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

2. If you use color, divide the remaining enamel among as many molds and want different colors. I used green, red and blue to keep it festive. Add gel food coloring and transfer the colored glaze to individual ziploc bags and cut off the tip of the bag. Once the icing on the cookies is set, lay out the desired designs.

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

This makes me want Christmas all year long!

Easy to print recipe for gingerbread cookies:

Soft gingerbread cookies

Preparation time: 15 minutes.

Cook time: 22 minutes.

Total time: 37 minutes

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish!

Skill level: easy

Manufacturing cost: $ 5- $ 7

Servings: 25 -26 cookies

Decoration / Ingredients:

  • Food coloring gels as desired.
  • Crystal Sprinkles or any sprinkles really

How to make gingerbread cookies:

  1. In a table mixer, beat 1 egg yolk and 1 cup brown sugar until combined, then mix 1 cup sour cream.

  2. Put 1/2 teaspoon of baking soda in a large mold spoon and add 1/2 teaspoon of white vinegar. It will foam, then pour into the bowl and stir with the dough.

  3. Add 1/4 teaspoon of salt, 1/2 teaspoon of vanilla, 1 1/2 teaspoon of ginger, 1 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ground nutmeg, and beat until well blended. Now, using the popsicle accessory, add 1/2 cup flour at a time allowing it to rise before adding more. The dough will be very sticky.

  4. Place one teaspoon of rounded dough in well-floured hands and roll into 1-inch balls. Space the balls evenly on a parchment or silpat lined baking sheet and bake at 350 ° F for 20-25 minutes (bake for 22 minutes) or until just browned. Withdraw immediately.

How to make the frosting (do this while the cookies are baking):

  1. In a mixer bowl, beat egg whites on high speed with a whisk until foamy and triple in volume (2-3 min). Reduce speed to low and add 2 cups powdered sugar and 1 teaspoon vanilla, mix until well blended, scraping bowl as needed. Increase speed to medium and beat another 2 minutes or until creamy and smooth (do not beat too much).

How to glaze and decorate:

  1. Once the cookies are out of the oven and still hot, dip each one in the vanilla frosting, cover just the top of the cookie, then place it on a wire rack and let stand until the frosting is dry. If you want to use crystallized sugar or sprinkle, apply immediately after the frosting so that the sparks stick to the cookies.

  2. If using color, divide the remaining enamel between molds and add the desired colors. It used to be green, red and blue. Transfer colored enamels to individual ziploc bags and cut off the tip of the bag. Once the icing on the cookies is set, lay out the desired designs.

** To measure flour: Stir to fluff, pour into measuring cup of dry ingredients and scrape excess flour on top for a level and uniform measurement.

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

These glazed gingerbread cookies are easy to make and stay soft for days! They have a deep gingerbread flavor and the frosting is perfect for garnish! The | natashaskitchen.com

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