Gingerbread Sugar Cookies
Light and airy gingerbread sugar cookies with a rich glaze. A must make for treat the holidays!
Servings:32 cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tsp gingerbread spice
- 1 cup Crisco All-Vegetable Shortening, (one stick)
- 1 cup sugar
- 1 large egg
- 2-4 tablespoons milk
- 1 ½ teaspoons vanilla extract
Glaze
- 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
Instructions
For the Cookies
- Preheat oven to 350 degrees. In a medium bowl whisk flour, baking powder, 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 maple 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!)
Notes
Store in airtight container at room temperature up to five days.
Nutrition
Calories: 166 kcal, Carbohydrates: 23 g, Protein: 1 g, Fat: 8 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 6 mg, Sodium: 70 mg, Potassium: 19 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 21 IU, Vitamin C: 1 mg, Calcium: 20 mg, Iron: 1 mg
