Sally Ann Cookies Recipe

3.5 3 3
Sally Ann Cookies Recipe
Sally Ann Cookies Recipe photo by Taste of Home
Publisher Photo

Sally Ann Cookies Recipe

Read Reviews
3.5 3 3
Publisher Photo
These soft, cake-like cookies are especially satisfying because they're very low in fat," remarks Sarah Jane Hayes of Dilworth, Minnesota. "I modified an old recipe, and my husband and I like this version even better."
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

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

Directions

In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours.
Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.
Meanwhile, for frosting, combine sugar, 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° (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth.
In a bowl, beat egg whites until frothy. Gradually beat in sugar mixture; beat on high for 7-8 minutes or until stiff peaks form. Frost the cookies. Yield: about 6 dozen.
Originally published as Sally Ann Cookies in Taste of Home December/January 1999, p17

Nutritional Facts

1 each: 79 calories, 1g fat (0 saturated fat), 0 cholesterol, 63mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1-1/2 cups sugar
  • 1 cup molasses
  • 1/2 cup brewed coffee, room temperature
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • FROSTING:
  • 1-1/2 cups sugar
  • 1/2 cup water
  • 1 teaspoon vinegar
  • 1 cup miniature marshmallows
  • 2 egg whites
  1. In a bowl, combine sugar, molasses and coffee. Combine dry ingredients; add to sugar mixture and mix well. Refrigerate for 2 hours.
  2. Roll dough on a floured surface to about 1/4-in. thickness. Cut with 3-in. to 4-in. cookie cutters. Place on baking sheets that have been coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.
  3. Meanwhile, for frosting, combine sugar, 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° (soft-ball stage), about 5-10 minutes. Remove from the heat; stir in marshmallows until smooth.
  4. In a bowl, beat egg whites until frothy. Gradually beat in sugar mixture; beat on high for 7-8 minutes or until stiff peaks form. Frost the cookies. Yield: about 6 dozen.
Originally published as Sally Ann Cookies in Taste of Home December/January 1999, p17

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Jswoish27 User ID: 8930930 253917
Reviewed Sep. 10, 2016

"I love these cookies. I don't make the marshmallow topping though. I use cream cheese frosting."

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Pat5879 User ID: 771137 31671
Reviewed Dec. 29, 2011

"Recipe has become a family favorite."

MY REVIEW
quickfix User ID: 4456029 63740
Reviewed Dec. 22, 2011

"I haven't made it yet. I wanted to read the reviews."

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