Ginger Spiced Sugar Cookies (Swig Copycat)
User Reviews
3.8
Ginger Spiced Sugar Cookies (Swig Copycat)
Description
The dough incorporates softened butter, sugars, oil, eggs, molasses, vanilla, and a blend of ginger, cloves, cinnamon, and nutmeg, providing warm, aromatic spice notes typical of ginger cookies. The dry ingredients include flour, baking soda, baking powder, and salt, creating a balanced rising and tender crumb. Dough balls are formed and flattened with a sugared glass to create textured, gently rough edges. Baking is brief at 350°F to set the cookies without browning, preserving softness.
The frosting blends butter and cream cheese with cinnamon, vanilla, confectioners sugar, and cream or milk for thinning. It’s generously spread over cooled cookies with an additional dusting of nutmeg, reinforcing the warm spice profile.
This copycat recipe reproduces a well-loved cookie with spiced sweetness and a rich, creamy frosting suitable for holiday baking or dessert sharing.
Ingredients
cookies
- 2 unsalted butter sticks, or 1 cup, at room temperature
- 1 1/4 cups sugar plus more for coating glass
- 3/4 cup powdered sugar
- 3/4 cup vegetable oil
- 2 egg large
- 4 Tbsp molasses
- 1 tsp vanilla extract
- 1/2 tsp ginger powdered
- 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
- confectioner's sugar approximately 6 cups, give or take
- milk or cream to thin
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.
User Reviews
Overall Rating
3.8
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