Rating: 4 stars 3.8
18 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies.

Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.

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  • Combine the flour, baking soda, salt, ground nutmeg, ground cloves and ground ginger. Add the flour mixture to the molasses mixture and mix well. Cover and refrigerate dough for 2 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.

  • Roll chilled dough on a floured surface to 1/4 inch thick. Cut with 3 or 4 inch sized cookie cutters. Place cookies on the prepared baking sheets.

  • Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.

  • To Make Frosting: Combine the remaining 1 1/2 cups white sugar, the water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234-240 degrees F (112-115 degrees C), softball stage. This should take about 5 to 10 minutes. Remove form the heat and stir in the marshmallows until smooth.

  • In a clean bowl beat the egg whites until frothy. Gradually beat in the sugar/marshmallow mixture and continue beating, on high, for 7 to 8 minutes or until stiff peaks form. Frost the cooled cookies. Let the frosting harden before storing the cookies in an airtight container.

Nutrition Facts

160 calories; protein 2g; carbohydrates 37.9g; fat 0.2g; sodium 126.5mg. Full Nutrition
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