Name: Gingerbread Swig Sugar Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 8 min
Yield: 18
Ingredients: 1/2 cup unsalted butter, softened; 1/3 cup vegetable oil; 2/3 cup granulated sugar; 1/3 cup powdered sugar; 1/4 cup molasses; 1 large egg; 1/2 teaspoon vanilla; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon cream of tartar; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon nutmeg; 2 tablespoons unsalted butter, softened; 3 tablespoons cream cheese, softened; 1/2 teaspoon vanilla; 1/2 teaspoon cinnamon; 2 cups powdered sugar; 1-1.5 tablespoons milk

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These gingerbread swig sugar cookies are topped with a cinnamon spiced cream cheese frosting, stay super soft, and taste delicious!

We love swig-style sugar cookies around here. They’re easy to make, they stay super soft, and there are so many possible flavour options.

These gingerbread swig sugar cookies were met by rave reviews from my family. Everyone loved them.

These soft gingerbread flavoured sugar cookies topped with a cinnamon spiced cream cheese frosting are the perfect holiday cookies. They’re super easy to make, with no chilling the dough and then rolling and cutting out the cookies. And frosting them is just as quick. Plus they stay super soft and taste fantastic.

We will be adding these to our baking list every Christmas. They’re delicious!

Are cream of tartar and baking soda the same thing?

Both cream of tartar and baking soda are used in this swig cookie recipe, because they are not the same thing.

They react with each other to produce carbon dioxide bubbles. This is what produces the leavening in this cookie recipe, so don’t leave one or the other out when making them.

What kind of molasses should you use in these gingerbread sugar cookies?

I usually use fancy molasses when making any type of ginger cookies, including these swig sugar cookies, or these Soft and Chewy Ginger Cookies. Fancy molasses is typically the kind of you use molasses in baking.

But, when I don’t have any fancy molasses, I’ve also used blackstrap molasses with good results, so use whatever you have. There’s only 1/4 cup of molasses so it’s not necessary to use a specific type, any molasses will work just fine here.

How to make Gingerbread Swig Sugar Cookies:

You need to roll the cookie dough into golf ball sized balls. A two tablespoon sized cookie scoop works well for this.
To get the signature rough edge on the cookies, use a glass dipped in granulated sugar to push the cookie dough flat, letting the edges spread past the glass. A 2.5″ sized glass, or a 250 mL mason jar works well for this.
These cookies should be stored in the fridge, due to the cream cheese frosting. You can also freeze them for up to 3 months. We find they taste best cold.

Here are some more great sugar cookie recipes for you:

Yield: 18 cookies