Classic Aunt Sally (Or Sally Ann) Cookies

“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.”
1hr 30mins
48 cookies

Ingredients Nutrition


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

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