Soft Ginger Cut-Outs

Soft Ginger Cut-Outs

12

"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 cals
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Original recipe yields 36 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 16 Ratings

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Most helpful positive review

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

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.

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.

The best gingerbread cookies I have ever tasted!! No taste is lost with this fat-free recipe! I will definetly make this again!

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...

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...

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...

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...

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...

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!!!!!

My family and I didn't care for these cookies. The spices were too strong and they were difficult to roll out. If you like strong flavor and cake-like cookies, you may like these.