Ginger Spiced Sugar Cookies (Swig Copycat)

Name: Ginger Spiced Sugar Cookies (Swig Copycat)
Prep time: 15 min
Cook time: 8 min
Yield: 24 large cookies
Ingredients: 2 sticks, or 1 cup unsalted butter, at room temperature; 1 1/4 cups sugar, plus more for coating the glass; 3/4 cup powdered sugar; 3/4 cup vegetable oil; 2 large eggs; 4 Tbsp molasses; 1 tsp vanilla extract; 1/2 tsp powdered ginger; 1/4 tsp cloves; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 5 1/2 cups flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp salt; 1/2 cup unsalted butter, at room temperature; 1/2 cup cream cheese, (or mascarpone cheese, sour cream, or creme fraiche) at room temperature; 1/2 tsp cinnamon; 1/2 tsp vanilla extract; approximately 6 cups confectioner's sugar, give or take; milk or cream to thin

User Reviews

3.8

258 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
24 large cookies
Course
Dessert
Cuisine
American

Ginger Spiced Sugar Cookies (Swig Copycat)

Julie Valencia

Report

Ginger Spiced Sugar Cookies (Swig Copycat) ~ big fat buttery supermarket style frosted sugar cookies!

Share:

I Made This!

193 people made this

Print

52 people printed this

Save this

154 people saved this

Ingredients

Servings

cookies

2 sticks, or 1 cup unsalted butter, at room temperature
1 1/4 cups sugar, plus more for coating the glass
3/4 cup powdered sugar
3/4 cup vegetable oil
2 large eggs
4 Tbsp molasses
1 tsp vanilla extract
1/2 tsp powdered ginger
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
5 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt

frosting

1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, (or mascarpone cheese, sour cream, or creme fraiche) at room temperature
1/2 tsp cinnamon
1/2 tsp vanilla extract
approximately 6 cups confectioner's sugar, give or take
milk or cream to thin

Add to Shopping List

Instructions

Set the oven to 350F
To make the cookies, cream together the butter and the sugars. Beat in the oil and eggs, one at a time.
Beat in the molasses, vanilla, and spices.
Whisk the flour, baking soda, baking powder, and salt together. Slowly add to the bowl, and mix until combined.
Form balls of dough about the size of golf balls, and place 2 inches apart on an ungreased baking sheet.
Put about 1/2 cup sugar in a bowl. Lightly butter the bottom of a drinking glass and dip it in the sugar to coat. Use the bottom of the glass to lightly press down on each ball of dough to flatten and create the rough edges. Dip the glass back in the sugar for each cookie, but there's no need to re-butter it.
Bake the cookies for about 8 minutes. They won't get brown, and they will still seem a little soft, but they will firm up as they cool.
Let them cool on a rack and then frost them,liberally! Give them a final dusting of nutmeg.
To make the frosting: cream the butter and cream cheese together and add the cinnamon and vanilla. Slowly beat in the sugar, and as it gets too thick, add enough milk to thin it to a spreadable consistency. Beat until it is smooth and glossy.