Gingerbread Swig Sugar Cookies

Steps

1. 1Preheat the oven to 350 degrees F.
2. 2Cream together the butter, oil, sugar, powdered sugar, molasses, egg, and vanilla until smooth and well combined.
3. 3In a large bowl, whisk together the flour, salt, baking soda, cream of tartar, cinnamon, allspice, ginger, and nutmeg.
4. 4Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
5. 5Roll the dough into golf ball sized balls (about 2 tablespoons) and place them 2 inches apart on a cookie sheet.
6. 6Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge.
7. 7Repeat with the rest of the cookie dough balls.
8. 8Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over bake them.
9. 9Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
10. 10To make the frosting, cream together the butter, cream cheese, vanilla, and cinnamon until well combined.
11. 11Add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
12. 12Add 1-1.5 tablespoons of milk to thin the frosting to your desired consistency and whip the frosting for one minute.
13. 13Spread about 1 tablespoon of frosting on each cookie, allow it to set, and then store the cookies in an airtight container in the refrigerator with wax paper between layers. You can also freeze the cookies for up to 3 months.