Gingerbread Sugar Cookies
User Reviews
5
Gingerbread Sugar Cookies
Description
This recipe combines all-purpose flour, baking powder, salt, and gingerbread spice to create a fragrant dry mix. Vegetable shortening and sugar are creamed until fluffy before incorporating egg, milk, and vanilla for moisture. Gradually mixing in the flour mixture forms a slightly crumbly dough that's rolled out on a pastry board to about half an inch thickness. Cut into shapes with cookie cutters and baked until edges turn lightly brown, the cookies have a delicate structure with a mild gingerbread flavor.
The glaze is made by creaming softened cream cheese with butter-flavored shortening, maple extract, and a pinch of salt, then gradually mixing in powdered sugar to achieve a smooth consistency. After dipping or spreading the glaze, optional sprinkles add color and texture. The glaze sets as the cookies cool, providing a creamy maple-infused layer over the spiced cookie base.
These cookies store well at room temperature in an airtight container for up to five days, making them suitable for making ahead. Their texture and flavors suit holiday gatherings or casual tea-time snacks.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tsp gingerbread spice
- 1 cup vegetable shortening one stick, Crisco brand
- 1 cup sugar
- 1 egg large
- 2-4 tablespoons milk
- 1 ½ teaspoons vanilla extract
Glaze
- 1 ounce cream cheese softened
- 2 tablespoons vegetable shortening butter flavored, Crisco brand
- 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 cookies in an airtight container at room temperature for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 70mg | 3% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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