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Aunt Sally Cookies

A soft chewy ginger spiced cookie with a frosting that gives it a good crunch.
Prep Time 20 mins
Cook Time 8 mins
Total Time 2 hrs 30 mins
Servings 24 cookies


  • 1/2 cup unsalted butter, softened 4 oz, or 1 stick
  • 1/2 cup molasses
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup water, hot
  • 3 cups all purpose flour
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon


  • 1 packet gelatin 1/4 oz
  • 3/4 cup water, cold
  • 3/4 cup granulated sugar
  • 1 ¾ cup powdered sugar
  • 1 teaspoon vanilla extract


  • In a liquid measuring cup, add baking soda to 1/4 cup hot water to activate the baking soda.
  • In a large bowl, whisk together the flour, salt, and spices. Set aside for later.
  • In a mixing bowl, cream together butter, sugar and molasses for about 8 minutes. Scrape down the sides of the bowl occasionally.
  • Add in the baking soda water mixtures and continue to stir. Add in the flour mixture, one cup at a time. Once dough is well mixed, lay out two strips of plastic wrap and dump dough onto it. Wrap dough in plastic wrap, form into a disc and let sit in the refrigerator for about 2 hours, or freezer for 45 minutes.
  • Once dough is firm, unwrapped and layout on a generously floured surface. Preheat oven to 375F. Flour rolling pin and roll out dough into 1/2 inch thickness. Cut dough with selected cookie cutter shape. Lay cookies on parchment papered cookie sheet. This cookie will spread when cooked. Give enough space between cookies.
    Place cookies sheet in the freezer for about 10 minutes to firm up.
    Bake for 6-8 minutes. Do not over bake. Due to the dark color of the cookies it may be hard to tell if done. Look for good crackling on the top of the cookie. The cookies will appear puffy but will fall when taken out of the oven. That is normal.
    Cookies will be soft when you pull them out of oven. Allow to rest on baking sheet for 2 - 5 minutes, and then transfer to a cooling rack.


  • In a large mixing bowl, measure out 1 3/4 powdered sugar. Set aside.
    In small sauce pan, add in 3/4 cup cold water and gelatin. Let gelatin dissolve. Once dissolved, add in granulated sugar and cook over medium heat. Simmer the mixture for 10 minutes. After 10 minutes, take the hot mixture and add to the bowl of powdered sugar. Beat until foamy. Add in the vanilla and beat until thick.
  • Turn the cookie upside down, and frost the flat bottom part.


DO NOT make the frosting in advance.   Make the frosting once the cookies are out of the oven and cooling.   This frosting will setquickly.
Frosting will be a little runny, but it will firm when it sits. Recommend using a spoon to scoop on top of cookies, and the back of the spoon to spread over top. The frosting is meant to be hard giving you a firm crunch bite to contrast the soft texture of the cookie.
The frosting on day one will be fluffy and marshmallowy.  Day two and after, it will harden and have a nice bite to it.