Best 2 Sally Ann Cookies Recipes

Indulge in a delightful journey of flavors with Sally Ann cookies, a timeless classic that has captivated taste buds for generations. These delectable morsels, also known as Coconut Macaroons, beckon you with their chewy centers and crisp exteriors, perfectly balancing sweetness and texture. Our comprehensive guide presents a collection of irresistible Sally Ann cookie recipes, each offering a unique twist on this beloved treat. From traditional favorites to creative variations, discover an array of culinary adventures that will tantalize your palate. Embark on a baking odyssey and create memories that will be cherished for years to come.

Here are our top 2 tried and tested recipes!

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

Classic Aunt Sally (Or Sally Ann) Cookies image

These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.

Provided by norsecookie

Categories Dessert

Time 1h30m

Yield 48 cookies, 36 serving(s)

Number Of Ingredients 17

Ingredients

1 cup shortening (not butter)
2 eggs
1 cup sugar
1 cup molasses
1 cup buttermilk
5 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon ginger
1 (1/4 ounce) envelope plain gelatin
4 cups powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1 cup cold water

Steps:

Cream shortening and sugar, add molasses and eggs and buttermilk.
Mix dry ingredients thoroughly, then add to creamed mixture.
Refrigerate for an hour or so, until slightly firm.
Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
Cut out (traditionally with a SPAM can, but to each her own).
Bake at 325 for about 12-15 minutes.
When cookies are cool, whip up the icing.
In saucepan, dissolve gelatin in cold water.
Bring to a boil and simmer for about 10 minutes.
While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
Set on wax paper until icing is hard.

Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7

SALLY ANN COOKIES

Sally Ann Cookies image

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."

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

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

Steps:

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 Facts : Calories 79 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g protein.

Tips:

Use softened butter: This will make the dough easier to work with and will help the cookies spread evenly in the oven.
Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking: This will help the cookies hold their shape in the oven.
Bake the cookies until they are set around the edges but still soft in the center: Overbaking will make the cookies dry and crumbly.
Let the cookies cool completely before storing them: This will help them keep their shape.

Conclusion:

These Sally Ann cookies are a delicious and easy-to-make treat that are perfect for any occasion. By following these tips, you can ensure that your cookies turn out perfect every time.