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My review
Soft Ginger Cut-Outs
Karin Christian
"These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies."
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Ingredients
servings 160 calsOriginal recipe yields 36 servings (6 dozen)
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Directions
{{model.addEditText}} Print- In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.
- 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
Per Serving: 160 calories; 0.2 g fat; 37.9 g carbohydrates; 2 g protein; 0 mg cholesterol; 126 mg sodium. Full nutrition
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Reviews
Read all reviews 1217 Ratings
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Most helpful positive review
1/4/2002
The best gingerbread cookies I have ever tasted!! No taste is lost with this fat-free recipe! I will definetly make this again!
Most helpful critical review
3/21/2003
They tasted OK the next day, but the effort was too much for an OK cookie. However, I did not find them too 'spicy' as others have.
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3/21/2003
They tasted OK the next day, but the effort was too much for an OK cookie. However, I did not find them too 'spicy' as others have.
1/4/2002
The best gingerbread cookies I have ever tasted!! No taste is lost with this fat-free recipe! I will definetly make this again!
10/26/2001
Thank you, thank you, thank you for this recipe! I can't tell you how many times I have made these. I am on a low fat diet and it's hard to find a treat that I can still enjoy. These are so yu...
12/16/2008
I made the recipe and frosting just as written, and both were so excellent that you could not even tell they were low-fat! The frosting was a little strange to make, but worked beautifully for p...
12/19/2005
This is the best! I made them for Christmas every year since 2005. My family would not be happy with out them. The Stronger the Coffee the better. Last year I made the coffee wtih a bean cal...
10/27/2000
I was most impressed with the results of the recipe. It does take a lot of work, but so do all cut-out cookies. The texture of the cookie was like that of regular gingerbread cookies; firm but n...
2/12/2009
The recipe's great, but the instructions could be a little better. First of all, my dough was very crumbly and difficult to stick together, even after adding two teaspoons of water to it. Second...
8/4/2006
I LOVE this recipe. Every time I make these cookies I get rave reviews. They are sooo moist and have that wonderful holiday feel to them. Great recipe!!!!!