For the past year, I have been in search of a molasses cookie with a sweet icing. While I was flipping through the Good Housekeeping's The Great Christmas Cookie Swap, I came across what I was looking for...molasses spice cookies called Sally Ann Cookies. These are an easy refrigerator cookie that is a cross between gingerbread and a crunchy molasses cookie. The frosting brings a bit of sweetness that makes the cookie delicious. The frosting was very interesting to make with unflavored gelatin and two types of sugar.
As much as I am a chocolate fan, I revert to molasses and spice if my favorite isn't available. This is again, another wonderful cookie to enjoy with your favorite hot beverage. Heaven for me would be a big mug of hot chocolate with Sally Ann molasses cookies to dip!
This year I will consider replacing Ruby Warner's Ginger Snaps with these Sally Anns. Or then again, gingersnaps and Sally Ann Cookies could complement each other very nicely on any cookie platter!
1 1/2 cups sugar
1 cups (2 sticks) margarine or butter
5 1/2 cups all-purpose flour
1 cup light molasses
1/2 cups cold strong coffee
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
Holiday decors (optional)
Sally Ann Frosting:
1 cups sugar
1 envelope unflavored gelatin
1 cups cold water
2 cups confectioners' sugar
1/4 teaspoon vanilla extract
1. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended.Increase speed to high; beat until creamy. At low speed, beat in flour and remaining ingredients except frosting and decors until well blended.
2. Cover bowl with plastic wrap and freeze 1 hour or until firm enough to handle. Divide dough into thirds. On lightly floured surface, shape each third into a 12-inch-long log. Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
3. Preheat oven to 350 degrees F. Grease large cookie sheet. Slice 1 log into 1/4-inch-thick slices.
Place slices, 1 1/2 inches apart, on cookie sheet. Bake 15 to 20 minutes, until set and lightly browned around the edges. Cool on cookie sheet 1 minute then, with pancake turner, remove to wire rack to cool completely. Repeat with remaining dough.
4. When cookies are cool, prepare Sally Ann frosting.
Sally Ann Frosting:
In 2-quart saucepan, stir 1 cup sugar and the unflavored gelatin until well mixed. Stir in 1 cup cold water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 10 minutes.
Into small bowl, measure 2 cups confectioners' sugar. With mixer at low speed, gradually add gelatin mixture to confectioners' sugar until blended. Increase speed to high; beat until smooth and fluffy with an easy spreading consistency, about 10 minutes. Beat in vanilla extract. Keep bowl covered with plastic wrap to prevent frosting from drying out.
5. With small metal spatula or knife, spread frosting on cookies. If you like, sprinkle cookies with decors. Set cookies aside to allow frosting to dry completely, about 1 hour.