Gingerbread Sugar Cookies
Light and airy gingerbread sugar cookies with a rich glaze. A must make for treat the holidays!
Servings 32 cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 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 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, 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!)