Soft Ginger Cut-Outs Recipe
Add a photo
1 of 1 Photo

Soft Ginger Cut-Outs

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

Rating: This weblink has been rated 13 times with an average star rating of 4.0 Read Reviews (10)

Rate/Review | 673 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 6 dozen
 

Ingredients

  • 1 1/2 cups white sugar
  • 1 cup molasses
  • 1/2 cup strong brewed coffee, room temperature
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups white sugar
  • 1/2 cup water
  • 1 teaspoon distilled white vinegar
  • 1 cup miniature marshmallows
  • 2 egg whites

Directions

  1. In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.
  6. 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.
  7. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 158 | Total Fat: 0.2g | Cholesterol: 0mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by Abi 
They tasted OK the next day, but the effort was too much for an OK cookie. However, I did not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2003 by COOKIEGRAMMA 
Thank you, thank you, thank you for this recipe! I can't tell you how many times I have made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2003 by LWHITEHURST 
The best gingerbread cookies I have ever tasted!! No taste is lost with this fat-free recipe!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2003 by BLAACKBIRD 
I was most impressed with the results of the recipe. It does take a lot of work, but so do all... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2002 by bellygirl 
My family and I didn't care for these cookies. The spices were too strong and they were... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2008 by larkspur 
I made the recipe and frosting just as written, and both were so excellent that you could not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2005 by acwear 
I did not make the frosting but the cookies are the best!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by mbl 
The recipe's great, but the instructions could be a little better. First of all, my dough was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2006 by KrissyJ 
I LOVE this recipe. Every time I make these cookies I get rave reviews. They are sooo moist... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2002 by ARCTIC_QUEEN 
I thought these would be like gingersnap cookies, but the spice was so overhelming I could not... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?