Soft Gingerbread Swig Sugar Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft gingerbread sugar cookies with warm spices like cinnamon, ginger, and allspice. Flavored with molasses and topped with crunchy baking chips, these cookies are tender and flavorful. Perfect for fall and holiday baking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 1/2 cup salted butter, softened
- 1/3 cup neutral-flavored oil
- 2/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 large egg
- 1 tablespoon sour cream
- 1/4 cup unsulphured molasses (not black strap)
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- Granulated sugar for pressing the cookies
- 6 tablespoons salted butter, softened
- 1/2 teaspoon vanilla extract (see note)
- 3 cups powdered sugar
- 1-3 tablespoons milk or cream (see note)
- Crushed peppermints or Andes peppermint crunch baking chips (optional)
At a glance
PER SERVING · TIME 54M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 9m
- Sodium
- 115mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.