Ginger Spiced Sugar Cookies (Swig Copycat)
The View From the Great Island
Copycat SWIG cookies with a holiday twist! Big, fat, frosted sugar cookies just like the ones from your favorite bakery!
makes approximately 34 large cookies
- 2 (1 cup) unsalted butter (at room temperature)
- 1.25 sugar (plus more for coating the glass)
- 0.75 cup powdered sugar
- 0.75 cup vegetable oil
- 2 eggs
- 4 tbsp molasses
- 1 tsp vanilla extract
- 0.5 tsp powdered ginger
- 0.25 tsp cloves
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 5.5 cups flour
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp salt
- 0.5 cup unsalted butter (at room temperature)
- 0.5 cup cream cheese, (or mascarpone cheese, sour cream, or creme fraiche) at room temperature
- 0.5 tsp cinnamon
- 0.5 tsp vanilla extract
- approximately 6 cups confectioner's sugar, give or take
- milk or cream to thin
- 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.