Ingredients for Frosted Ginger Rounds Originally Called Sally Ann Cookies
- Shortening
- 1/2 cup molasses
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Water
- Unflavored Gelatin
- Granulated Sugar
- Powdered Sugar
- Baking Powder
- Vanilla
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How to Make Frosted Ginger Rounds Originally Called Sally Ann Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, ginger, cloves, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Use cookie cutters (or a vintage treat can!) to cut out desired shapes.
- Place cookies on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the frosting: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar and milk, beating until light and fluffy. Stir in the vanilla extract.
- Once cookies are completely cool, frost them with the prepared frosting.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
47g
Fat
7g
Carbs
7g
