Gingerbread meets sugar cookies in these soft gingerbread sugar cookies with creamy vanilla frosting. So easy (no rolling or cutting out!)

I couldn’t let this holiday season pass without honoring my favorite style of sugar cookies (no rolling! no cutting out!) with a new flavor variation.

Tray of frosted gingerbread sugar cookies.

Now it’s time for a gingerbread version. And wow, these super soft gingerbread sugar cookies are amazing.

They just scream holiday baking!

Soft gingerbread sugar cookie broken in half and stacked on white parchment paper.

The dough for these super soft gingerbread sugar cookies comes together quickly. You can use an electric stand mixer or a handheld mixer. 

Either way, the dough is pretty basic and super quick to mix together. 

A touch of molasses and a smattering of warm, subtle spices gives the dough a fragrant gingerbread flair that smells (and, yes, tastes) amazing.

Gingerbread sugar cookie dough in kitchenaid bowl.

No Rolling or Cutting Out

These gingerbread sugar cookies are dreamy – not only in taste and texture but also because there is a wonderful lack of cookie cutters and rolling pins. 

I’m definitely not opposed to a classic sugar cookie when the need arises. 

But there’s something to be said for an equally delicious sugar cookie that can be rolled in your hands and pressed with a sugar-dipped glass in about two seconds. 

Pressing ball of gingerbread sugar cookie dough with glass coated in sugar.

Bake Them Fast

The key to these gingerbread sugar cookies is to not over bake them. In fact, under baking by just a tad is even better. 

Perfectly baked, and they will be soft and velvety in texture. 

The gently spiced gingerbread cookie + the creamy vanilla frosting + a little peppermint crunch is one of the yummiest holiday flavor mashups ever.

Six frosted gingerbread sugar cookies.

A Few Variations

If you are skeptical about the peppermint crunch on top, you can leave it off. But. You’ll be missing out a really delightful flavor pairing. 

Gingerbread + peppermint is a fantastic combo. I first learned that lesson with one of the oldest cookies on my site (ignore picture, focus on recipe, applaud Mel’s photography progress)

You can dust the tops with freshly grated nutmeg as an alternative to the peppermint, or just leave them alone and let the frosting speak for itself. 

Also, in the notes of the recipe, I’m giving a couple ideas for eggnog frosting. I’m thinking gingerbread + eggnog is another flavor profile we must explore together soon. Yes?

Frosted gingerbread sugar cookie on white parchment paper with peppermint crunch candies.

I hope you love these soft gingerbread sugar cookies! They are such a unique, beautiful, and delicious holiday cookie. 

And another reminder to me that I will never get sick of sugar cookie variations. Never. Ever. 

One Year Ago: Creamy Tuscan Tortellini Soup {Quick and Easy}
Two Years Ago: Gingerbread Cookie Butter Oatmeal Cookies 
Three Years Ago: Easy Pecan Pie Bars {+ Chocolate Variation!}
Four Years Ago: One Pot Creamy White Lasagna Chicken Soup
Five Years Ago: Overnight Cinnamon and Sugar Sweet Rolls
Six Years Ago: Soft and Chewy Ginger Molasses Cookies
Seven Years Ago: Salty Sweet Granola and Coconut Yogurt 
Eight Years Ago: Killer Crunch Brownies 

tray of frosted gingerbread sugar cookies

Soft Gingerbread Swig Sugar Cookies

4.69 stars (135 ratings)



  • ½ cup (113 g) salted butter, softened
  • cup neutral-flavored oil
  • cup (141 g) granulated sugar
  • cup (38 g) powdered sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 large egg
  • 1 tablespoon sour cream
  • ¼ cup (85 g) unsulphured molasses, not black strap
  • ½ teaspoon vanilla extract
  • 3 cups (426 g) all-purpose flour
  • Granulated sugar for pressing the cookies


  • 6 tablespoons (85 g) salted butter, softened
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract (see note)
  • 3 cups (342 g) powdered sugar
  • 1-3 tablespoons milk or cream (see note)
  • Crushed peppermints or Andes peppermint crunch baking chips, optional


  • Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the cinnamon, baking soda, baking powder, salt, allspice, ginger, and nutmeg across the top of the sugars. Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Add the egg, sour cream, molasses, and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
  • Add the flour (see note below) and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
  • Scoop the dough into 2-tablespoon size balls (I use a #40 cookie scoop; you can make them smaller or larger) and roll into balls.
  • Place the cookies several inches apart on the prepared baking sheets. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip into granulated sugar. Press each cookie to about 1/4-inch thick. (Repeat dipping the bottom of the glass into sugar as needed.)
  • Bake the cookies for 7-8 minutes until just set. DO NOT OVER BAKE. Err on the side of under baking just slightly.
  • Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
  • For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream, and mix until well-combined and fluffy, 1-2 minutes. Scrape down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
  • Frost the cooled cookies and decorate with crushed peppermints, if desired.


Eggnog Frosting: for an eggnog vibe to the frosting (which pairs really well with the gingerbread cookies), sub in rum extract for vanilla extract and use eggnog to thin the icing instead of milk or cream
Flour Amount: if you live at high elevation, are in a super dry climate, or tend to pack more flour into a measuring cup, you might consider dropping the flour down to 2 3/4 cups (also, if you aren’t weighing the ingredients on a scale, measure with a light hand).
Doubling: this recipe can easily be doubled (or tripled).
Serving: 1 cookie, Calories: 294kcal, Carbohydrates: 44g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 31mg, Sodium: 125mg, Fiber: 1g, Sugar: 29g

Recipe Source: from Mel’s Kitchen Cafe