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Frosted Ginger Rounds: A Nostalgic Taste of Grandma’s Kitchen

I can still vividly recall the sweet, spicy aroma that would fill my grandmother’s kitchen on baking days. It wasn’t just the scent of ginger and molasses that evoked such warmth; it was the ritual. Watching her, with flour dusting her apron and a twinkle in her eye, press cookie cutters into a well-chilled dough – especially the trusty old treat can she used for these rounds – was pure magic. These Frosted Ginger Rounds, which she affectionately called “Sally Ann Cookies,” were more than just a treat; they were edible moments of love, patiently crafted and shared with us grandchildren.

Recipe Overview

Prep Time: 2 hours (includes chilling)
Cook Time: 6-9 minutes per batch
Total Time: 2 hours 9 minutes – 2 hours 15 minutes
Servings: 36 cookies
Yield: 36 cookies
Dietary Type: Can be adapted for vegetarian

Ingredients

For the Cookies:

1 cup shortening (Crisco is a classic choice)
1 cup molasses
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

For the Frosting:

¾ cup water
1 ounce unflavored gelatin
¾ cup granulated sugar
¾ cup powdered sugar
¾ teaspoon baking powder
1 teaspoon vanilla extract

Equipment Needed

Large mixing bowl
Electric mixer (handheld or stand mixer)
Plastic wrap
Rolling pin
Floured surface for rolling
2 ½ inch round cookie cutter
Baking sheets
Wire cooling rack
2-quart saucepan
Candy thermometer
Spatula
Offset spatula or butter knife for frosting

Instructions

Let’s embark on the journey to recreate these cherished cookies. The process, while requiring a bit of patience for chilling, is incredibly rewarding.

Creaming the Base: In a large bowl, begin by combining the shortening and molasses. Blend these two ingredients thoroughly until you have a well-combined, smooth mixture. This forms the rich, flavorful foundation of your cookie dough.
Adding the Dry Ingredients: Next, it’s time to introduce the dry ingredients. Add all the remaining cookie ingredients to the bowl: the all-purpose flour, baking soda, salt, ground ginger, ground nutmeg, and ground cloves. Mix everything together until the dough is well incorporated. It will be a thick, cohesive mass.
The Crucial Chill: Proper chilling is paramount for handling this cookie dough. Cover the bowl tightly with plastic wrap, ensuring no air can escape. Refrigerate the dough for at least 2 hours. This resting period allows the fats to firm up, making the dough much easier to roll and cut without sticking or becoming unmanageable.
Preheating and Preparation: When you’re ready to bake, heat your oven to 350°F (175°C). Prepare your baking sheets by leaving them ungreased; the dough’s richness and the baking time are calibrated for this.
Rolling and Cutting: Take the chilled dough out of the refrigerator. On a well-floured surface, begin to roll the dough to a uniform ¾ inch thickness. This thickness is key to achieving a soft, chewy cookie that holds its shape. Using your floured 2 ½ inch round cookie cutter, cut out the cookie shapes. Re-roll scraps as needed, but handle them minimally to avoid toughening the dough.
Baking the Rounds: Carefully place the cut cookies 1 inch apart on the prepared ungreased cookie sheets. This spacing is important for even heat circulation and prevents them from baking into each other. Bake at 350°F (175°C) for 6 to 9 minutes, or until the edges are just set. Be careful not to overbake; these cookies should remain soft and chewy.
Cooling Process: Once baked, allow the cookies to cool for 1 minute on the sheet. This brief period on the hot baking sheet helps them firm up slightly. Then, carefully remove them to a wire rack to cool completely. They should be left on the rack for at least 10 minutes before frosting.
Preparing the Gelatin Base for Frosting: While the cookies cool, let’s prepare the frosting. In a 2-quart saucepan, combine the water and unflavored gelatin. Let this mixture stand for at least 5 minutes. This crucial step allows the gelatin to soften and swell, ensuring it dissolves smoothly when heated.
Cooking the Syrup: Stir the granulated sugar into the gelatin mixture. Place the saucepan over medium-high heat and bring the mixture to a full rolling boil.
Simmering to Perfection: Once it reaches a rolling boil, reduce the heat to medium and simmer for 10 minutes, without stirring. A candy thermometer is your best friend here; the temperature should read 220°F (104°C), indicating a firm syrup.
Creating the Frosting: Remove the saucepan from the heat. Carefully add the powdered sugar to the hot syrup. Using an electric mixer, beat the mixture on low speed until it becomes foamy.
Finishing the Frosting: Now, add the baking powder and vanilla extract. Continue to beat on low speed for 5 minutes. The frosting should transform into a glossy, smooth consistency, perfect for spreading.
Frosting the Cookies: Once the cookies are completely cool and the frosting has reached a spreadable consistency, it’s time to frost. Spread the frosting on the underside of each cookie, leaving about a ½ inch border around the edge. This prevents the frosting from oozing out when you sandwich the cookies.
Optional Decoration: If desired, you can decorate each cookie now, perhaps with a sprinkle of colored sugar or a delicate piped design.
Setting the Frosting: Finally, let the frosted cookies stand until the frosting is set before storing them. This allows the frosting to firm up, making them easier to handle and store.

Expert Tips & Tricks

Shortening vs. Butter: While butter adds fantastic flavor, traditional recipes like this often use shortening for its neutral taste and superior creaming properties, which contribute to a tender cookie. If you opt for butter, ensure it’s softened but not melted, and be aware that the texture might vary slightly.
Molasses Matters: The type of molasses can affect the depth of flavor. A standard or dark molasses will provide a more robust spice flavor, while a lighter molasses will be a bit sweeter and milder.
Dough Consistency: If your dough feels too sticky to handle even after chilling, don’t be afraid to add a tablespoon or two more of flour. Conversely, if it seems too dry and crumbly, a teaspoon of water or molasses can help bind it.
Even Rolling is Key: For consistent baking and texture, it’s crucial to roll the dough to an even thickness. Using rolling pin guides or consistently checking with a ruler can be very helpful.
Frosting Temperature: The frosting will thicken as it cools. If it becomes too stiff to spread easily, gently warm it over a double boiler or for very brief intervals in the microwave (just a few seconds at a time), stirring frequently.
The Gelatin Soak is Non-Negotiable: As highlighted in the original notes, the 5-minute soak for the gelatin is critical. It prevents clumping and ensures a smooth, well-dissolved gelatin base, which is the foundation of your frosting’s structure.

Serving & Storage Suggestions

These Frosted Ginger Rounds are delightful on their own, perhaps with a warm cup of tea or a glass of cold milk. They are also wonderful served alongside a bowl of spiced apple cider or a dollop of freshly whipped cream.

Store completely cooled and set cookies in an airtight container at room temperature for up to 5 days. Because of the frosting’s sugar content and the cookie’s structure, they maintain their quality quite well for this period. Avoid refrigerating them, as this can sometimes lead to a tougher cookie texture and can cause the frosting to become sticky. If you need to store them for longer, consider freezing them without frosting or wrapping frosted cookies very carefully with multiple layers of plastic wrap and then foil, though the frosting’s texture might change slightly upon thawing.

Nutritional Information

This information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	144.4 kcal
Calories from Fat		52%
Total Fat	5.8 g	8%
Saturated Fat	1.4 g	7%
Cholesterol	0 mg	0%
Sodium	97.7 mg	4%
Total Carbohydrate	21.7 g	7%
Dietary Fiber	0.3 g	1%
Sugars	11.8 g	47%
Protein	1.8 g	3%

Variations & Substitutions

While the classic recipe is wonderful as is, here are a few ideas to personalize your Frosted Ginger Rounds:

Spicier Kick: For a more intense ginger flavor, increase the ground ginger in the cookie dough by an extra ¼ teaspoon. You could also add a pinch of cayenne pepper for a subtle warmth that plays beautifully with the ginger.
Citrus Zest: A tablespoon of finely grated orange or lemon zest added to the cookie dough can provide a bright, uplifting contrast to the deep spice notes.
Different Shapes: While rounds are traditional, feel free to use other holiday or seasonal cookie cutters. Just ensure the dough is rolled to a uniform thickness for even baking.
Frosting Variations: Experiment with adding a touch of cinnamon or a drop of almond extract to the frosting for a subtle flavor twist.

FAQs

Q: Why is chilling the dough so important?
A: Chilling the dough solidifies the shortening, making it firmer and much easier to roll and cut without sticking or spreading too much during baking.

Q: My cookies spread too much. What went wrong?
A: This could be due to not chilling the dough sufficiently, rolling it too thin, or having an oven that isn’t at the correct temperature. Ensure your oven is accurately calibrated.

Q: Can I use butter instead of shortening in the cookies?
A: Yes, you can substitute butter for shortening, but be aware that it will change the texture. Butter has a higher water content and will likely result in a slightly crisper cookie, and the flavor will be more pronounced. Use softened, unsalted butter.

Q: How can I make the frosting smoother?
A: Ensure your sugar syrup reaches the correct temperature (220°F). If the frosting seems grainy, it might be due to the sugar not dissolving properly. Beat on low speed for the full 5 minutes to achieve the best consistency.

Q: My frosting is too thick. How can I fix it?
A: If the frosting becomes too thick, you can very carefully add a tiny bit more water (½ teaspoon at a time) and re-beat until you achieve a spreadable consistency. Be cautious not to add too much.

Final Thoughts

There’s an undeniable magic in cookies that carry stories. These Frosted Ginger Rounds, born from simple ingredients and a grandmother’s love, are a testament to that. They are a delightful reminder that the most cherished recipes are often those passed down through generations, each batch a delicious echo of cherished memories. I encourage you to bake these with your loved ones, to create new memories, and to savor the sweet, spicy comfort in every bite. May they bring as much joy to your kitchen as they have to mine.