Frosted Ginger Rounds..Originally Called Sally Ann

Name: Frosted Ginger Rounds..Originally Called Sally Ann Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 1 cup shortening (I use Crisco); 1 cup molasses; 3 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; FROSTING; 3/4 cup water; 1 ounce unflavored gelatin; 3/4 cup granulated sugar; 3/4 cup powdered sugar; 3/4 teaspoon baking powder; 1 teaspoon vanilla

Servings: persons

COOKIES
1 cup shortening (I use Crisco)
1 cup molasses
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
FROSTING
3/4 cup water
1 ounce unflavored gelatin
3/4 cup granulated sugar
3/4 cup powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla

1
["In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.", "Cover with plastic wrap and refrigerate at least 2 hours for easier handling.", "Heat oven to 350*.On well-floured surface, roll dough to 3/4"" thickness. cut with floured 2 1/2"" round cookie cutter.", "Place 1"" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.", "In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.", "Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.", "Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.", "Spread frosting on underside of each cookie to within 1/2"" of edge. If desired, decorate each cookie.", "Let stand until frosting is set before storing.", "These sure bring back memories.", "IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED."]

565

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: COOKIES, 1 cup shortening (I use Crisco), 1 cup molasses, 3 cups all-purpose flour, and more.

Yes, Frosted Ginger Rounds..Originally Called Sally Ann Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Ginger Rounds..Originally Called Sally Ann Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions