1-Step 1: In a saucepan, heat 1 2/3 cups brown sugar or demerara sugar, 2/3 cup milk, 1/2 cup water, and 1/2 cup butter over medium heat until the butter melts and the sugar dissolves, just before boiling, then remove from heat. Stir in 3 1/3 cups unbleached all-purpose flour, 1 tablespoon gingerbread spice mix (or a mixture of cinnamon, ginger, and cloves), and 1/2 teaspoon salt until combined. Return to heat and stir until the dough thickens, becomes tacky, and pulls away from the sides of the pan.

2-Cooling and Mixing the Dough: Allow the dough to cool in a cool place until it is warm but not hot, which helps prevent the egg white from cooking too soon. Whip 1 egg white until stiff peaks form, then fold it, along with 3/4 teaspoon baking soda and 2 1/2 tablespoons liquor, into the dough until it’s lightened and no white streaks remain. Here’s where chilling becomes key for easier handling.

3-Divide and Chill Dough: Divide the dough into four portions and place each between two sheets of parchment paper, rolling each into a disc about 1/4 inch thick. Chill the dough discs in the fridge or freezer until thoroughly cold, making them less sticky and easier to work with.

4-Baking and Finishing Touches: Preheat your oven to 350°F and lightly flour a work surface before rolling out each chilled dough disc to about 1/8 inch thickness. Cut the dough into desired shapes using floured cookie cutters, arrange on baking sheets, and decorate with nuts and seeds as you like. Bake for about 15 minutes, or until the tops are opaque and the bottoms are slightly golden, adjusting time based on cookie size.

5-Glazing: Right after baking, brush the hot cookies with a thin layer of a mixture made from 2 egg yolks and 1 tablespoon water for that glossy finish. Cool the cookies on wire racks and store in airtight containers; they freeze well for later. For a different glaze, mix 3/4 to 1 cup powdered sugar with 1.5 tablespoons water and brush over warm cookies.