Soft Ginger Cut-Outs

These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies.

• Calories: 160 Calories

Ingredients

• 1 ½ cups white sugar
• ¾ teaspoon salt
• 2 egg whites
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• ½ cup water
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 5 cups all-purpose flour
• 1 teaspoon distilled white vinegar
• 1 cup molasses
• 1 cup miniature marshmallows
• ½ cup strong brewed coffee, room temperature

Recipe Instructions

Step 1

In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.

Step 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.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.

Step 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.

Step 5

Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.

Step 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.

Step 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.