Soft Ginger Cut-Outs Recipe - Allrecipes.com
Soft Ginger Cut-Outs Recipe

Soft Ginger Cut-Outs

Recipe by  

"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 Edit and Save

Original recipe makes 6 dozen Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2003

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
Jan 27, 2004

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.

 

16 Ratings

Aug 02, 2003

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 yummy and soft! I added a bit more ginger and they taste just like soft gingersnaps. YUM! Not to mention, we ended up making a haunted gingerbread house out of your recipe! I don't like the thought of wasting lots of eggs and butter on something you're never going to eat, so I used this recipe, baked it for 15 minutes and left the pieces out overnight to dry out. It worked out beautifully. Thanks again!

 
Dec 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 piping onto the cookies. The cookies were so moist and tasty as long as they weren't overbaked. You must make sure that you bake them only as long as the recipe states; baking them to long will yield an inedibly hard cookie! Next time I will use some whole wheat flour to make the cookies even healthier!

 
Dec 10, 2013

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 called jet fuel. The best yet. Thank you so much for this recipe!

 
Feb 19, 2003

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 not tough. The frosting recipe that came with it is perfect. It's sweet and sticky enough at first to hold sprinkles well, dries enough to make the cookies easy to store, but doesn't become too hard. The problems I did have with the recipe was that I had to use twice as much liquid to get the dough to hold together, and even had to spray it with water later, then re-flour to roll it. If this affected the final product, it didn't spoil it. I also used Post-um instead of coffee and found it was still good, though next time I will add more ginger to compensate for loss of flavor. This may seem like a lot of work and tinkering with the recipe, but it's well worth it to have a good, fat-free gingerbread cookie.

 
Mar 16, 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, it should be noted that the cookies expand significantly when baked, so leave lots of room between each gingerbread-person on the tray. Finally, for some reason I was never able to get the icing firm enough. It says to beat on high for 7 to 8 minutes: I beat on high for 20 minutes and it still didn't form stiff peaks. As a result, the icing ran a little on the cookies, making it very difficult to make faces, buttons, and the like. If you're short on time or simply want to avoid the mess, It's probably a better idea to buy the icing. Otherwise the cookies are delicious and low in fat - definitely a keeper!

 
Aug 04, 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!!!!!

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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