Soft Ginger Cut-Outs

Soft Ginger Cut-Outs

12 Reviews 2 Pics
Karin Christian
Recipe by  Karin Christian

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

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Adjust Servings

Original recipe yields 6 dozen



  1. In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.
  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.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.
  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.
  5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.
  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.
  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.

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Reviews (12)

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They tasted OK the next day, but the effort was too much for an OK cookie. However, I did not find them too 'spicy' as others have.



The best gingerbread cookies I have ever tasted!! No taste is lost with this fat-free recipe! I will definetly make this again!



Thank you, thank you, thank you for this recipe! I can't tell you how many times I have made these. I am on a low fat diet and it's hard to find a treat that I can still enjoy. These are so yummy and soft! I added a bit more ginger and they taste just like soft gingersnaps. YUM! Not to mention, we ended up making a haunted gingerbread house out of your recipe! I don't like the thought of wasting lots of eggs and butter on something you're never going to eat, so I used this recipe, baked it for 15 minutes and left the pieces out overnight to dry out. It worked out beautifully. Thanks again!

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Amount Per Serving (36 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet



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Big Soft Ginger Cookies


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Ginger Snaps I