Gingerbread Cookie Recipe

Ingredients

• 🧂1/2 cup Salted Butter (softened)
• 🫒1/3 cup Vegetable or neutral-flavored oil
• •2/3 cup Granulated Sugar
• •1/3 cup Powdered Sugar
• •1/4 tsp Baking Soda
• •1/4 tsp Baking Powder
• 🧂1/4 tsp Salt
• •1/2 tsp Cinnamon
• •1/2 tsp Ground Ginger
• 🌿1/4 tsp Allspice
• 🥜1/4 tsp Nutmeg
• •1/2 tsp Vanilla
• 🥚1 Large Egg
• 🥛1 tbsp Sour Cream
• •3 tbsp Unsulphured Molasses (not black strap)
• •3 cups All-Purpose Flour
• •1/3 cup Granulated Sugar & Cinnamon Mixed (for pressing)
• 🧂6 tbsp Salted Butter (softened)
• 🥛1 tbsp Sour Cream
• •3/4 tsp Vanilla
• •3 cups Powdered Sugar
• •3 tbsp Table Cream
• 🧂1/2 cup Andes Peppermint Bark or Peppermints crushed
• •1-3 sheets Parchment Paper
• •1 Electric Mixer
• •Water Glass (to press cookies)
• 🧈1 Cooking Spray (neutral taste) or Butter (for bottom of glass when pressing)
• •1 Cooling Rack (if you have one)

Instructions

1. 1Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. 2In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter (only softened - do not melt entirely!), 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.
3. 3Add 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.
4. 4Add the flour (see note below) and mix until no dry streaks remain and the mixture is evenly combined. Don’t overmix! *Note on 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). Personally, I used 2 3/4c of flour because I’m in Colorado.
5. 5Scoop the dough into 2-tablespoon size balls (I use a #40 cookie scoop; you can make them smaller or larger) and roll into balls.
6. 6Place 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-cinnamon mix. Press each cookie to about 1/4-inch thick. (Repeat dipping the bottom of the glass into cinnamon sugar mix as needed so that the cookie is lightly dusted with it.)
7. 7Bake the cookies for 7-8 minutes until just set. DO NOT OVER BAKE. Err on the side of under baking just slightly.
8. 8Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
9. 9For 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 both *gradually*, and mix until well-combined and fluffy, don’t over-mix. 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.
10. 10Frost the cooled cookies, and if desired, sprinkle with crushed peppermint bark or peppermints!