How to Make Gingerbread Cookies:

• Using a stand mixer fitted with the whisk attachement, whisk 1 egg yolk and 1 cup brown sugar until well blended, then whisk in 1 cup sour cream.
• Mix 1/2 tsp baking soda and 1/2 tsp white vinegar in a ramekin and stir. It will foam, 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, to the batter, and whisk until well blended.
• Remove the whisk attachemnt and put the paddle attachment onto the stand mixer. Add the flour to the batter 1/2 cup at a time, mixing until it is incorporated before adding more. The dough will be very sticky.
• Scoop a rounded teaspoon of dough into well-floured hands and roll into 1” balls.
• Space balls evenly on parchment lined cookie sheet and bake at 350˚F for 20- 25 minutes or until barely golden around the bottom edges of the cookies.
• Remove from oven immediately to cool on wire cooling racks.

How to Make the Glaze:

• While to cookies are baking, In the bowl of a mixer, beat the powdered egg whites, and water on high speed with whisk attachment until foamy and tripled in volume .
• 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 sprinkles, apply right after the glaze so the sprinkles stick to cookies.

Recipe Notes