Sally Ann Cookies
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."
Total TimePrep: 30 min. + chilling Bake: 10 min. + cooling
Makesabout 6 dozen
- 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
- 1-1/2 cups sugar
- 1/2 cup water
- 1 teaspoon vinegar
- 1 cup miniature marshmallows
- 2 egg whites
- 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.
Nutrition Facts1 each: 79 calories, 1g fat (0 saturated fat), 0 cholesterol, 63mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Originally published as Sally Ann Cookies in Taste of Home December/January 1999
Sep 10, 2016
I love these cookies. I don't make the marshmallow topping though. I use cream cheese frosting.
Dec 29, 2011
Recipe has become a family favorite.
Dec 22, 2011
I haven't made it yet. I wanted to read the reviews.