Soft Gingerbread Swig Sugar Cookies

Ingredients (22)

• 1/2 cup salted butter, softened≈ 114 g
• 1/3 cup neutral-flavored oil≈ 73 g
• 2/3 cup granulated sugar≈ 133 g
• 1/3 cup powdered sugar≈ 40 g
• 1/2 teaspoon cinnamon≈ 1.3 g
• 1/4 teaspoon baking soda≈ 1.5 g
• 1/4 teaspoon baking powder≈ 1.2 g
• 1/4 teaspoon salt≈ 1.5 g
• 1/4 teaspoon allspice≈ 0.7 g
• 1/4 teaspoon ground ginger≈ 0.7 g
• 1/4 teaspoon nutmeg≈ 0.7 g
• 1 large egg≈ 50 g
• 1 tablespoon sour cream≈ 14 g
• 1/4 cup unsulphured molasses (not black strap)≈ 85 g
• 1/2 teaspoon vanilla extract≈ 2.1 g
• 3 cups all-purpose flour≈ 375 g
• Granulated sugar for pressing the cookiesn/a
• 6 tablespoons salted butter, softened≈ 85 g
• 1/2 teaspoon vanilla extract (see note)≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 cups powdered sugar≈ 360 g
• 1-3 tablespoons milk or cream (see note)≈ 30 g
• Crushed peppermints or Andes peppermint crunch baking chips (optional)n/a

flour 375 gbatter 981 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 513 recipes. Shaded: the middle half. Tick: the median.

• Fat72% · 78th percentile · median 61%
• Sugar69% · 60th percentile · median 64%
• Egg13% · 20th percentile · median 18%
• Leavening0.7% · 31st percentile · median 1.3%
• Salt0.4% · 33rd percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

7 to 8 minutes

median 11 minutes