Vegan Sally Ann Cookies

Last Updated on December 14, 2025

These Vegan Sally Ann Cookies are similar to the vintage Aunt Sally Ann Cookies.

But what are Aunt Sally Ann Cookies?

Aunt Sally Ann Cookies are known by many different names, such as, Sally Ann Cookies, Aunt Sally Cookies, or just molasses cookies.

It is hard to pinpoint when or where these cookies originated.

Some sources suggest they might have been created in the late 1930’s or early 1940’s.

Other’s believe they were available commercially at least in the 1950’s.

Aunt Sally Ann cookies had a crisp sweet bright white frosting on top of a soft dark molasses cookie.

Another tradition was to use a spam can to cut the cookies, giving these cookies the common rounded rectangular shape instead of a round cookie cutter.

Although the shape is a distinctive trait of this cookies, it really is not so important, the round shape cookies will not taste any differently.

The frosting is traditionally made using gelatin (which is not vegan), this gives the frosting a crispy texture.

Unfortunately, I was unable to successfully replicate the crispy white frosting of this cookie vegan style.

But after experimenting, I just could not come up with a great alternative, so instead I made a powdered sugar frosting or sprinkled powdered sugar on the cookies.

Ingredients for the cookies

• Oil – I have used avocado or olive oil in these cookies. The oil replaces the butter, margarine, or lard.
• Molasses – The molasses is the sweetener of choice in these cookies. Molasses adds a toffee caramel flavor with a hint of a earthy smoky undertone.
• Baking Soda – Baking soda adds lift to the cookies as well as enhancing the flavor.
• Hot Coffee – Adding hot coffee to the cookies helps to dissolve ingredients and ensure even distributing throughout the cookies resulting in a moist and soft cookie. The coffee can be replaced with hot water, but my family likes the flavor that the coffee adds to the cookies.
• Salt – Salt adds a soft texture to the cookies as well as balancing and enhancing flavors.
• Flour – I used an all purpose flour in these cookies.
• Spices – I used ground ginger, cloves, nutmeg, and cinnamon in these cookies.

Powdered Sugar Frosting

• Powdered Sugar – Powdered sugar is the sweetener and thicker for the frosting.
• Brewed Coffee – Don’t like coffee? This can be substituted with a plant based milk.

How to make the Vegan Sally Ann Cookies

In a medium sized mixing bowl, blend together the oil and molasses.

Next add the flour, baking soda, salt, and ground spices.

Continue by adding the hot coffee and mix until well incorporated.

The dough texture should be similar to sugar cookies.

Next form the dough into a large ball, keeping the dough in the mixing bowl, cover, and place into the refrigerator for about 1 hour.

While the dough is chilling, prepare the baking sheets with parchment paper, set aside.

Preheat the oven to 350° F.

Next prepare the counter top and the rolling pin with a dust of flour.

Remove the chilled dough from the refrigerator and place the dough ball onto the floured counter top.

Roll out the dough to about 1/4 inch thick and cut the cookies out with a rectangular shape.

Don’t worry if you do not have a rectangular shaped cookie cutter, a round cookie cutter can be used instead.

Place the cookies onto the baking sheets and slide them into the oven.

I baked both baking sheets in the oven at the same time, without any issues.

Bake for 5 minutes, then rotate the baking sheets and bake for a additional 5 minutes.

Baking times can vary.

After 10 minutes, the cookies should be firm to the touch.

Once the cookies are done, remove from the oven to cool before adding any frosting.

Frosting the cookies

I like to dust my cookies with powdered sugar or drizzle a powdered sugar frosting over the cookies.

How to make the powdered sugar frosting.

Add about 1/2 cup of powdered sugar to a bowl.

Next add 1/2 tsp of brewed coffee to the powdered sugar.

Stir, if the mixture is to dry add another 1/2 tsp of coffee to the bowl.

Keep adding 1/2 tsp of coffee to the sugar until you get the right consistency.

If the mixture is too runny, add more powdered sugar.

The right consistency is that you are able to drizzle the frosting over the cookies like a web.

I do not recommend dropping the frosting onto the cookies and spreading the frosting.

The frosting will run down the sides and not stay on the cookie.

Tip – If you are planning on frosting these cookies with the powdered sugar frosting, I suggest frosting them before serving.

Storing the Vegan Sally Ann Cookies

The cookies can be placed in the freezer for later.

I do recommend waiting to frost the cookies before serving, this makes for a much prettier looking cookie.

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