Recipe by knowell
"Just like the ones we bought when I was a child."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
5 1/2 cups
cream of tartar
1 1/2 cups
distilled white vinegar
1 1/2 cups
Really good recipe. It's a very soft gingerbread kinda cookie. The taste may come of strong to others so what you can do is reduce amount of ginger or cut down on the molasses (maybe 3/4 cup?). If you decide to go on with the orginal recipe, make sure you put a thick layer of marshmallow frosting so that the sweetness of the marshmallow cuts through the gingery taste of the cookie. Really good cookie!! Very soft and that marshmallow frosting is a nice touch!
I was really disappointed. They were not a spicy ginger at all. Next time will add a LOT more ginger, but they were soft and good. Just not what I thought they would be.
We used to buy these when I was a kid. They came in a package that was red, covered with clear plastic. The absolute best with a glass of cold milk. This is comfort food!! I have made 4 batches of them, and they are just like what we used to get. But, they are better as they are fresh, not off the grocery store shelf. I have not been able to find them in a store for years.
Awesome. Enough said.
My sister remembers my grandmother always having these when she came to visit... She loved them then, and still loves them, thanks for the recipe. The recipe does make a lot of frosting, but that's okay, be generous with the frosting, the cookie itself is not sweet at all. As the frosting sets up over the next day, it does seams to condense a little too. They are a bit of work, but well worth the effort!
These is a cookie that my dad remembers as a boy, so I make them just for him. They are wonderful, but I do double up on the spices as that's how my dad likes them. Traditionally they are cut out with a spam can, but since I won't buy spam (too processed) my dad has to settle for regular cookie cutter shapes. But that doesn't stop him from nibbling on them every time he walks by them. Awesome recipe!
These cookies were excellent!! The frosting recipe made too much, at least for the amount we used per cookie so I might reduce to half next time. In order for the frosting to harden, let them sit at room temperature for several hours.
Oh, and unlike most cookie recipes where the total is referring to tiny 1.5" cookies, this recipe actually does make 72 LARGE cookies.
This recipe is only for the cookie, not the icing since I didn't make it along with the cookies. Nice cookies, although I don't think a half hour is enough to chill this dough. I made the dough around 5:30 am and went to bake the cookies around 8 or 8:30 am and it was difficult to work with as cutouts, so I ended up doing only a pan of cutouts and the rest as drop cookies which I smooshed with some sugar and the bottom of a glass. I then had hubs try to see if he felt they needed the frosting and he didn't think they needed it. I agree; they are sweet enough and if you like gingerbread cookies, you will love these. They make a ton and my mixer was straining a bit with this mix. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Sally Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
** Calories: 146
** Calories from Fat: 54
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make chewy, spicy, crackle-top molasses cookies.
See how to make a fudgy, chocolate cookie with powdered sugary snowcaps.
See how to make simple, 5-star gingerbread cookies.