Soft Gingerbread Swig Sugar Cookies {No Rolling or Cutting Out}
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.
As a recap, we already have a:
Now it’s time for a gingerbread version. And wow, these super soft gingerbread sugar cookies are amazing.
They just scream holiday baking!
Easy as Cookie Dough
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.
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.
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.
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?
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
Soft Gingerbread Swig Sugar Cookies
Ingredients
Cookies:
- ½ cup (113 g) salted butter, softened
- ⅓ cup neutral-flavored oil
- ⅔ cup (141 g) granulated sugar
- ⅓ 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
Frosting:
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
110 Comments on “Soft Gingerbread Swig Sugar Cookies {No Rolling or Cutting Out}”
These were delicious! I swapped in “egg replacer” for the egg, vegan butter, and a Tbsp coconut cream for the sour cream to make them egg/dairy free.
They worked beautifully, and will be so fun to munch on as we decorate gingerbread houses. Thanks for another winner, Mel!
On a side note, I was realllllly questioning the 7-8 minute cook time when we took them out at 8 and they just felt like dough. I put them back in for 1 minute then pulled them out although they were still looking underdone. But trusting your all-knowing kitchen wisdom, my daughter and I said “Mel knows all” and we let them cool. They were perfect; thanks for the ALL CAPS reminder to slightly underbake. 🙂 Love your guts — Merry Christmas!
Haha! Sorry to be so bossy! But I’m telling you, these cookies are so much better slightly underbaked! Merry Christmas, Alicia!
These are LIFE. Thank you for such a fun recipe! (I will just caution that the option for grapeseed oil is not neutral and really ruins baked goods, but I DO use it to wash my face and shave my legs with. haha).
Haha. You’re actually right. I took the grapeseed oil out because it doesn’t do well in recipes like this.
Made these they are delicious! I tripled the recipe and made over 100 – 2T cookies. No need to triple the icing double would be plenty. Added the eggnog & rum. Mild spice flavor. Love your recipes – Thank you!
Pretty good. I liked the combo of peppermint + ginger, but they still can’t compete with our go-to gingersnaps.
One note: the peppermint did dissolve and bleed into the frosting, so were I to do these again, I would add it right before eating.
I made these for a cookie exchange and topped them with brown butter cream cheese frosting. Oh my stars. There may have been swooning.
What recipe dos you use for the brown butter frosting?
I use this one, but I add an additional four tablespoons of room temperature butter, not browned, for stability. I cream it with the browned butter before adding the cream cheese, then follow the recipe as directed.
https://confessionsofabakingqueen.com/brown-butter-cream-cheese-frosting/
New favorite Christmas cookie! They disappeared fast. I’ll definitely double next time! And I was skeptical of the candy cane bits, but they look so beautiful and really do taste delightful on these. Thanks, Mel!
So good. I am these to my Christmas rotation!
(I did do one drop of peppermint extract instead of a crushed candy cane because I’m a major texture eater and one drop is MORE than enough for anybody who wants to go that route)
*I am adding these
Hi Mel,
Love your recipes! They are always success!
I want to include these cookies in a cookie box.
*do you think the frosting sets up enough for them to be included as part of a Christmas plate? Or does the frosting stay super soft? as long as it sets on the top, I think it would be OK.
Thx in advance
Carol
Hi Carol, thank you! The frosting on these crusts over a little bit but it doesn’t set up like royal icing. So I think they’d be fine on a christmas plate but not if there are a lot of other treats stacked on top of them.
Have you tried freezing these?
They freeze great! Even frosted!
We crushed out candy canes and mixed them right in the frosting. Oh my heavens these were to DIE for!
Oooh, fabulous idea!
I finally got around to making these… yum!! The first one I tried without frosting and thought to myself, these won’t even need the frosting it’s so yummy without! Then I added the frosting and I thought wow these are amazing with the frosting. Then I rolled my eyes and decided fine I’ll try it with the peppermint pieces but I’m sure I’m not going to like them. Wrong again! Those peppermint pieces were so good on these!! So really these cookies are incredible and can be eaten in any form because they are all delicious!
Haha…the evolution of the gingerbread swig cookie! 🙂
I doubled the spices and used a lemon glaze instead of the recommended frosting. Amazing.
My new favorite cookie! I went kind of heavy on the sugar when I pressed the cookie down, but I found it to be very sugary after I iced the cookies. I’ll go a little lighter on that next time but besides that it’s an amazing combination of flavors and very easy to make!
Delicious! My kids loved them…me too. I made them just as the recipe is written except I didn’t do the frosting. They were still amazing!!! Yet another winning cookie recipe.
These were easy, quick and so delicious! Just the right amount of spice, balanced nicely with the frosting. We made them exactly as listed. Everyone in the house loved them.
These were easy, simple to make dairy free, and are so delicious. I had my first couple without the crushed candy on top. I just now crushed up part of a candycane to try on one. I was very skeptical, but it is a game changer. So delicious!! Thanks for yet another amazing recipe, Mel! Merry Christmas!!
Thanks Manda! Merry Christmas!
How much salt should I add if I only have unsalted butter?
If using unsalted butter, increase the salt by about 1/4 teaspoon per stick of butter
Omg. The texture of this cookie is a-maz-ing. Initially, I did not double the recipe, but as soon as I tasted one I made another batch for the Christmas Cookie Tin of 2020. I so wanted to try the eggnog variation for the frosting, but I’m saving my eggnog for Christmas’ Eggnog Pancakes. Mmmm. If you haven’t tried em, do. Taste like hot donuts.
Thanks for the recipe! It’s a keeper.
These were so soft and delicious! I think they had just the right amount of gingerbread in them. The frosting was delicious. I wanted to add them to my Christmas goodie plates but not sure if they’ll last that long 😉 YUM!!
I LOVE these cookies! They are SO delicious, I seriously couldn’t get enough of them. I successfully veganized these by using vegan subs for the dairy and Bob’s Red Mill Egg Replacer for the egg. Probably the best cookie I’ve ever had! Thank you so much for sharing!
Thanks Parie! I’ve been wanting to make them without egg and you gave me the courage to do it.
That’s awesome feedback about making them vegan. Thank you for sharing!
Have you tried making this cookie with gluten free flour?
I haven’t, sorry!
These were so delicious and a definite crowd pleasing dessert! I couldn’t find the peppermint crunch baking chips but could find the Andes mint peppermint crunch candy so I chopped those up. I froze them frosted and topped w the peppermint crunch a few days ahead and they tasted amazing thawed and still cool from the freezer. Thanks for sharing such a wonderful treat!!
The cookies were good but mine weren’t as brown and I personally would like more gingerbread oomph/spice. Next time I’ll up the spices. But they were soft and the peppermint made for a nice companion.
Boy, I’m not sure what I did but my dough felt very soft, not firm. The cookies held no shape during baking either. I followed the recipe perfectly. Ideas?
Hi Shasta, it might be a difference of how we both measure the flour – sounds like you might need to add a bit more flour so the dough is soft but not overly sticky.
Made these the day the recipe hit my mailbox. Loved them, the frosting is out of this world and the peppermint can’dy on top just makes it amazing. I do, however, still prefer your soft and chewy ginger molasses cookies. I am going to make some of this frosting and do half of them with frosting and peppermint crumbles . Thank you so much for all the time you put into making and testing and sharing with us. Merry Christmas.
Thanks for the review, Ava! I’m glad you made them…thanks for letting me know what you thought.
I don’t need these til next week but I want to make them right now haha!! Has anybody tried freezing these?
I froze them for a couple of days and they were still great! So so good!!
Mine froze great, too!
I’ve been following your website of recipes for nearly 10 years and this is my first post because these cookies are amazing! I’m starting my second batch because the last batch didn’t last long enough. You’re the best Mel!! Thank you for keeping our taste buds eager for more yummy treats.
Thank you so much!!
These are so so good Mel! Every bite was like Christmas in cookie form. My sister and I are putting these on neighbor treat plates this year, but we’ll definitely set aside a few for us!
Also, I just wanted to mention my alteration- the kids crushed candy canes and just added the candy to the frosting and mixed it in. Then I frosted them, so the frosting turned a little pink and crunchy. I had to make these ahead of time, and I thought that would keep the peppermint from falling off the cookie tops. Thanks for another rockstar recipe!
Thanks for including the frosting variation, Annie – that sounds amazing!
Soooo incredible. I had Crumbl’s gingerbread cookie yesterday and wanted to find a copycat. This nailed it (though I think they do a cream cheese frosting). The vanilla frosting was wonderful on top! Thanks for another amazing recipe!! I can always count on you 😉
I actually love, love the idea of a cream cheese frosting on these! I bet it’s so yummy!
Can I use something else in place of the sour cream?
Plain yogurt would work.
This will be one that I just go ahead and double every time! Thank you!!!
Thanks, Haley!
Can you freeze the dough?
I haven’t tried that, but I’m guessing it’ll freeze just fine.
Thank you, Mel! This recipe is perfection
Our whole family loved these delectably soft and yummy cookies. I didn’t have peppermint so I just decorated them with holiday sprinkles. Next time I’ll make sure to crush some Bob’s soft peppermints. I’ve tried three of your Swig cookie recipes and all are amazing. Your recipes (and board games) are favorites at our house
Thank you so much, Claudia! Holiday sprinkles are PERFECT for these cookies and might make them even more festive than the peppermint crumbles!
Thx for this helping me get my Christmas on w this wonderful recipe, Mel. I love everything about it. I was able to zip by the store at the end of the day yesterday to pick up the Andes peppermint crunch candies. I gave them a rough chop, & they worked out well. Thank you, thank you, thank you~
Love hearing reports back from those of you who have made these so fast. Thanks, Lauren!
These cookies were delicious and will be added to our Christmas cookie collection. I didn’t have peppermint candy or baking chips on hand so just added a 1/4 tsp of peppermint extract to the frosting and used red shimmery sprinkles on top. Adorable little cookies and the gingerbread/peppermint combo has the perfect holiday flavor.
Your frosting/sprinkle variations sound amazing, Jessica!
We made these today and they were delicious! My kids don’t care for gingerbread but actually liked theses. I made with and without the peppermint pieces. And both were so good! Also, incredibly easy to make!
In your directions, you say to undercook. You have egg in your recipe. You might know how much to undercook, but what about the average baker? Isn’t this dangerous advice?
You aren’t under baking to the point that the dough is raw. You just want to ensure the cookies are soft.
Hi Mel,
I would love to make these as Christmas gifts but was going to make them without the icing, reason being, it is so ridiculously hot here at the moment the icing would slid right off. Do you think they would still be yummy without the icing ?
We made ours with and without and my husband liked both equally as well!
Thank you so much for taking the time to let me know, Gayle!
The cookie itself is really tasty, but I personally prefer them with frosting. 🙂
I’m thinking a drizzled glaze over the top would be delightful (think grandma iced oatmeal cookies). It would harden for your hot climate and add a little sweetness on top. If you’re wanting to be festive, add some red and green nonpareils to the wet icing.
I’m a little confused, the recipe calls for “1 stick, 4 0z” or half cup butter. One stick of butter is 8 tbsp , a half cup. How much butter is actually called for here? Please clarify, these sound great and I really want to make them!
Hi Leslie, 1/2 cup butter is equal to 1 stick or 8 tablespoons which is 4 ounces.
hmmmm.. we always make your thick and chewy gingerbread cookies. But, I’ve been wanting to try something new. how do these store? fridge or counter? and how long. thanks! looks very good!
Hi Katie, I think these are best stored in the refrigerator. They’re good for a couple of days.
Can these be rolled and cut out into shapes or better to use your thick and chewy gingerbread recipe?
I think the dough might be a little soft, but you could try!
I was planning on making gingerbread soon, after my kids were enjoying the nasty hard gingerbread from their store-bought gingerbread houses. Made these as soon as I saw the recipe. I already had some leftover cream cheese frosting in the fridge, so I used that instead of making more frosting and they are delicious! I don’t have any peppermint candy at the moment – I guess I’ll have to make some more of these cookies when I do!
I love that you tried out this recipe so fast after I posted, Stephanie! Thanks for taking the time to report back. Cream cheese frosting on top of these cookies sounds DIVINE!
do you recommend the oil in the cookies vs butter?
I use both the oil and butter called for in the recipe.
My favorite cookies in the universe. Thanks for such a great recipe!
Why thank you, Gavin! 🙂
Would black strap taste bad?
Blackstrap molasses are thicker and heavier than unsulphured original or regular molasses and the cookies might be dense and dry.
I’m looking forward to trying these. I’ve got some peppermint bark in the freezer that’ve been waiting for a good place to land and this sounds perfect.
Oh, perfect!
I want to try these using Whole Wheat flour? What do you think?
I’d say go for it! Is it white whole wheat? That would fare better than red whole wheat. I’d also decrease the flour amount to 2 1/2 cups
I will add a HUGE thumbs up to the adding of peppermint to any gingerbread flavored item. We have been making your soft molasses cookies for years and topping them with white chocolate and the soft Ghirardelli peppermint baking pieces. I get asked for the recipe all the time! Another amazing addition to a loaf of gingerbread is lemon sauce. Pour of over the bread while it is still slightly warm and let it soak in a bit.
I love those ideas, Amber!
I can’t wait to try this! Maybe on #lighttheworld deliver a baked good day? And I also think crushed red hots would be amazing on top! Mmmm… thanks for all your great recipes!
Crushed red hots – YES!! Great idea.
These look delicious! I have everything but sour cream. I have heavy cream and cream cheese. Would either of these or a combination of the two work?
Thanks!
Do you have yogurt, Kim?
Your chocolate swig style cookies are one of my all-time favorites! So excited to try this! Yum!
Those are some of my favorites, too!
Can I ask why not blackstrap molasses? Just curious, since that’s all I have.
Hey Rebecca, blackstrap molasses is so much thicker and heavier that it can make cookies and baked goods more dry and dense. I haven’t tried it in these, but in the past when I’ve used it in cookies, it hasn’t fared so well. You could try it though!
This look amazing! Still delish without the frosting?
They are yummy either way, but the frosting really completes the whole effect. 🙂
As with alllllllllll of your other recipes, these were delicious! Thanks for another showstopper recipe. I’m not quite sure how we managed in life before finding your blog.
Ah, thanks so much, Vanessa!! So glad you’re here. And REALLY glad you loved these cookies!
Is blackstrap molasses too strong for these? Just curious
Cannot wait to make them!!
I haven’t tried them with blackstrap molasses so you could try, but blackstrap molasses is much thicker and stronger and can make a dense, dry cookie.
I’m going to make these and try a brown butter frosting! I’ll report back.
ooh, can’t wait to hear!
I’m confused. In the ingredients list, you have 3 cups of flour. In your notes, you mention taking the flour down to 5 cups.
Sorry about that! Just a typo – I edited the notes of the recipe (the ingredient list is correct)
Thank you, thank you for this recipe!! So delicious. My son can’t have egg so we are always trying to find recipes that work with replacers. We used a flax egg and it was still delicious and rose fine. No one could tell we didn’t use egg (which isn’t the case for all recipes). Just thought I would post in case anyone else out there needs to use an egg replacer! 🙂 We did end up baking it closer to 9 minutes too.