Soft Gingerbread Cookies (Pryaniki) Recipe
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Ingredients: |
Ingredients: For the Gingerbread Cookies:
1 large egg yolk
1 cup packed light brown sugar
1 cup sour cream
½ tsp baking soda
½ tsp white vinegar
¼ tsp salt
½ tsp vanilla extract
1½ tsp ginger
1½ tsp cinnamon
¼ tsp ground nutmeg
2¼ cups all-purpose flour
For the Vanilla Glaze:
2 large egg whites
2 cup powdered sugar
1 tsp vanilla extract
In stand mixer, whisk 1 egg yolk & 1 cup brown sugar until blended then whisk in 1 cup sour cream.
Put baking soda in a large spoon ramekin; stir in white vinegar. It will foam, then pour into mixing bowl; stir into batter.
Add salt, vanilla, ginger, cinnamon & ground nutmeg; whisk until well blended. Now using paddle attachment, add flour ½ cup at a time letting it incorporate before adding more. Dough will be very sticky.
Scoop a rounded tsp of dough into well-floured hands; roll into balls. Space balls evenly on parchment lined cookie sheet; bake at 350˚ 20- 25 min until barely golden. Remove immediately.
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Directions: |
Directions: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 med; beat another 2 min until creamy and smooth (do not over-beat).
How to Glaze and Decorate:
Once cookies are out of oven and still warm, dip each one in vanilla glaze, coating only top of cookie then set on wire rack; 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.
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This recipe for Soft Gingerbread Cookies (Pryaniki) is from