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Ingredients One per line	1/2 c salted butter, softened 1/3 c canola or vegetable oil 2/3 c sugar 1/3 c powdered sugar 1/2 tsp cinnamon 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/4 tsp allspice 1/4 tsp ground ginger 1/4 tsp nutmeg 1 large egg 1 T sour cream 1/4 c molasses 1/2 tsp vanilla 3 c all purpose flour sugar for pressing cookies Frosting: 6 T salted butter, softened 1 T sour cream 1/2 tsp vanilla 3 C powdered sugar 1-3 T milk or cream crushed peppermints, or candy canes, or Andes peppermint crunch baking chips
Directions One per line	Preheat oven to 350, and spray large cookie sheet with cooking spray. Add butter, oil, sugar and powdered sugar to mixer and mix. Sprinkle cinnamon, baking soda, baking powder, salt, allspice, ginger and nutmeg and mix until well combined. Mix 1-2 minutes, scraping down sides of bowl as needed. Add egg, sour cream, molasses, and vanilla and mix 1-2 minutes scraping sides of bowl. Add flour and mix until no dry streaks remain, don't over mix. Scoop the dough into 2 T size balls and roll into balls. Roll cookie dough in sugar. Place cookies on cookie sheet. Using a flat bottom glass that has been sprayed with cooking spray, gently press each cookie until 1/4 inch thick. Bake cookies 7-8 minutes until set, do not over bake, err on the side of under baking just slightly. Let cookies cool a few minutes on baking sheets before removing to cool completely. For the frosting- in a medium bowl combine butter, sour cream and vanilla, mix until thick and smooth 1-2 minutes. Add powdered sugar, and cream, and mix until well combined and fluffy, 1-2 minutes. Scrape down sides of bowl as needed, add additional cream if needed to adjust the consistency of the frosting so it is think but still soft and spreadable. Frost the cooled cookies and decorate with crushed peppermints if desired.
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