These easy, super soft cut out sugar cookies are perfect for decorating, with the best texture and a maple glaze to die for!
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Holiday baking season has officially begun at my house and I am not one bit sad about it. Halloween is great, but the minute it’s over I’m in full-blown holiday prep mode and right away start baking ALL the sweet treat things.
These gorgeous cookies taste even better than they look, believe it or not!
That’s quite a checklist for one cookie!
But when it comes to sugar cookies, there’s a fine line between mediocre and absolutely delicious and this recipe is definitely on the side of crazy, super delicious thanks to Crisco shortening.
Science Fun Fact for the day: butter actually melts at a lower temperature than shortening does so cookies with shortening can bake longer before starting to spread! The result? Light-texture, thick and airy cookies every single time.
That’s how good these sugar cookies are! Better than any cut out sugar cookie I’ve tried before, hands-down. Your holidays aren’t complete without a batch or two of these maple glazed sugar cookies!
What people are saying about these Maple Glazed Sugar Cookies
“So delicate, so decadent, so beautiful yet simple! Thank you so much!!”
Gingerbread Sugar Cookies
Soft and sweet gingerbread sugar cookies, with light and airy texture and the perfect flavor. A must make for treat the holidays!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons gingerbread spice
- 1 cup Crisco All-Vegetable Shortening (one stick)
- 1 cup sugar
- 1 large egg
- 2-4 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 ounce cream cheese softened
- 2 tablespoons butter flavored Crisco Vegetable Shortening
- 1 teaspoon maple extract
- 1 pinch salt
- 2-3 cups powdered sugar
- sprinkles optional
For the Cookies
Preheat oven to 350 degrees. In a medium bowl whisk flour, baking powder, gingerbread spice, and salt.
With an electric mixer, in a large bowl cream together shortening and sugar until light and fluffy (about 3 minutes on high speed). Blend in egg, 2 milk, and vanilla. Gradually blend in flour mixture. (Dough will be somewhat crumbly)
Roll out half of the dough on a pastry board to 1/2 inch thickness. Use cookie cutters to cut out cookies, then place on a large baking sheet 2-inches apart.
Bake in preheated oven for about 6-8 minutes (Cookies should start to brown just around the edges). Allow to cool completely on baking sheet.
For the Glaze
Cream together cream cheese and butter until light and fluffy. Mix in vanilla extract and salt. Gradually mix in powdered sugar until incorporated and cream until completely smooth.
Dip cookies in the glaze, then set on a cooling rack. Decorating with sprinkles if desired, then allow glaze to set up for about 15-25 minutes (not necessary but recommended!)