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1
Make the Royal Icing: In a medium bowl, whisk the flour with the baking powder and salt.
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2
In a standing mixer fitted with the paddle, beat the butter with the shortening until smooth.
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3
Add both sugars and beat at medium speed until fluffy.
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4
Add the molasses, egg and vanilla and beat until smooth.
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5
Add the dry ingredients and beat at low speed until incorporated, scraping down the side and bottom of the bowl.
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6
Pat the dough into a disk, wrap in plastic and chill until firm, at least 1 hour.
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7
Make the Royal Icing: Preheat the oven to 350 and line 3 or 4 baking sheets with silicone mats or parchment paper.
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8
Arrange the oven racks in the upper and middle thirds.
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9
On a floured surface, roll out the dough 1/4 inch thick.
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10
Using a 2- or 3-inch cookie cutter, stamp out as many cookies as possible and arrange them on the baking sheets 1 inch apart.
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11
Gather the scraps, reroll and stamp out more cookies.
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12
Bake on the upper and middle racks of the oven for about 18 minutes, until the cookies are firm and lightly browned around the edges; shift the pans from top to bottom and front to back halfway through baking.
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13
Let the cookies cool completely.
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14
Make the Royal Icing: In a bowl, whisk the confectioners' sugar with the egg whites and lemon juice until smooth.
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15
Fill a pastry bag fitted with a tiny, plain tip with half of the icing.
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16
Pipe a border of icing all around each cookie.
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17
Thin the remaining icing in the bowl with a few drops of water.
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18
Spoon a little of the thinned icing within the borders and carefully spread it to the edge.
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19
Decorate with sprinkles and let the icing set.
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20
Transfer the cookies to a platter and serve.
