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 Decor/Toppings: Food coloring gels as desired. Crystal Sprinkles or any sprinkles really
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:
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.