Aunt Sally Cookies Recipe - Allrecipes.com
Aunt Sally Cookies Recipe
  • READY IN 1 hr

Aunt Sally Cookies

Recipe by  

"Just like the ones we bought when I was a child."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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  • PREP

    25 mins
  • COOK

    17 mins
  • READY IN

    1 hr

Directions

  1. In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
  4. To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2003

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!

 
Most Helpful Critical Review
Jan 11, 2012

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.

 

12 Ratings

May 02, 2011

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.

 
Dec 04, 2011

Awesome. Enough said.

 
Dec 09, 2012

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!

 
Nov 21, 2012

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!

 
Sep 09, 2012

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.

 
Oct 11, 2014

I made these for hubby, he remembers from childhood and can't find anymore. Dough is very tender and must be handled gently. roll with PLENTY of flour on top and bottom before rolling. I found that insulated cookie sheet worked best for them rising a little. I uses butter instead of shortening, cutting back milk to 3/4 cup. (I sour the milk with T vinegar since I don't normally have sour milk)

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 141 mg
  • 6%

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

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