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Gingerbread swig sugar cookies Edit Tags: Cookies, Desserts
Your Rating: 
Author: melskitchencafe.com
Uploaded By: Shelly
Ingredients:- ½ c salted butter, softened
- ⅓ c canola or vegetable oil
- ⅔ c sugar
- ⅓ c powdered sugar
- ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 large egg
- 1 T sour cream
- ¼ c molasses
- ½ tsp vanilla
- 3 c all purpose flour
- sugar for pressing cookies
- Frosting:
- 6 T salted butter, softened
- 1 T sour cream
- ½ tsp vanilla
- 3 C powdered sugar
- 1-3 T milk or cream
- crushed peppermints, or candy canes, or Andes peppermint crunch baking chips
Directions:
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Preheat oven to 350, and spray large cookie sheet with cooking spray.
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Add butter, oil, sugar and powdered sugar to mixer and mix.
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Sprinkle cinnamon, baking soda, baking powder, salt, allspice, ginger and nutmeg and mix until well combined.
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Mix 1-2 minutes, scraping down sides of bowl as needed.
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Add egg, sour cream, molasses, and vanilla and mix 1-2 minutes scraping sides of bowl.
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Add flour and mix until no dry streaks remain, don't over mix.
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Scoop the dough into 2 T size balls and roll into balls.
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Roll cookie dough in sugar.
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Place cookies on cookie sheet.
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Using a flat bottom glass that has been sprayed with cooking spray, gently press each cookie until ¼ inch thick.
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Bake cookies 7-8 minutes until set, do not over bake, err on the side of under baking just slightly.
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Let cookies cool a few minutes on baking sheets before removing to cool completely.
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For the frosting- in a medium bowl combine butter, sour cream and vanilla, mix until thick and smooth 1-2 minutes.
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Add powdered sugar, and cream, and mix until well combined and fluffy, 1-2 minutes.
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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.
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Frost the cooled cookies and decorate with crushed peppermints if desired.
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