Frosted Gingerbread Sugar Cookies are soft, chewy and packed with spice and flavor. These delicious gingerbread cookies don't require any chilling, rolling out or cutting and they are frosted with a simple buttercream frosting.
In a large bowl, beat together the butter, oil, sugar and powdered sugar for about 2-3 minutes. Add the eggs, sour cream, molasses and vanilla and beat for another 2-3 minutes.
In a separate bowl, mix the flour with the cinnamon, allspice, ground ginger, nutmeg, baking soda, baking powder and salt.
Add the flour mixture to the butter mixture and mix just until combined. Scoop the dough with a medium cookie scoop (about 2 tablespoons) and roll into balls.
Place the balls at least 2-3" apart on a cookie sheet that has been lined with parchment paper or a silicone baking mat.
Place about 1/3 cup of sugar on a small plate. Lightly spray the bottom of a glass or flat-bottomed measuring cup with cooking spray. Press the sprayed surface into the sugar and then use that to press each cookie ball down to about 1/4" thick. I like to re-dip in the sugar in between each cookie, and if the sugar stops sticking, you can re-spray during the process as well.
Bake for 8-9 minutes. Do not overbake!!! Let the cookies cool on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, make the frosting.
To make the frosting, combine the butter, sour cream and vanilla extract in a medium mixing bowl. Beat together for about 1-2 minutes and then add the powdered sugar and milk. Start with 2 tablespoons of milk and then add more after mixing if the frosting is too thick. Use a knife to spread the frosting on each cookie and sprinkle crushed candy canes on top if desired.