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Soft Ginger Puffs Recipe
Soft Ginger Puffs Recipe photo by Taste of Home

Soft Ginger Puffs Recipe

Publisher Photo
These spice cookies loaded with raisins and walnuts really do appeal to all generations - I found the recipe in a 1901 South Dakota cookbook! Sour cream adds a wonderful, unusual flair.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup molasses
  • 1 cup (8 ounces) sour cream
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon each ground allspice, cinnamon and nutmeg
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped walnuts

Nutritional Facts

1 serving (2 each) equals 133 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 55 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and sour cream. Combine the flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
  2. Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges begin to brown. Remove to wire racks to cool. Yield: 8 dozen.
Originally published as Soft Ginger Puffs in Best of Country Cookies 1999, p26

Nutritional Facts

1 serving (2 each) equals 133 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 55 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Soft Ginger Puffs

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 5, 2014

Absolutely delicious! This recipe is a keeper. Family, friends and neighbours absolutely loved them.

MY REVIEW
Reviewed Dec. 22, 2013

Very good flavor! Used dried "fruitcake" fruit blend from King Arthur Flour. Recipe came together well. With batter hardly spreading got the 8+ dozen baked in much less time than I expected to; also used my convection oven setting (325 degrees vs 350) and baking time was 10.5 minutes. LOVE the flavor and texture of these cookies; so did my customers. Will be trying again with prunes later today. NOTE: I prefer chewy cookies, so if you prefer the crunchy variety, this recipe may not suit your taste.

MY REVIEW
Reviewed Dec. 13, 2013

I love finding recipes like this one from a bygone era, so I had to try it. The recipe comes together quickly and yields a very sticky , cake-like batter. They bake up soft and fluffy, with a cakey consistency. The flavor is similar to gingerbread and tastes like Christmas. Overall, this recipe is a keeper. The first day baked I felt something was missing, but the following day the spices set in and gave better flavor. Like gingerbread, these taste better with time.

MY REVIEW
Reviewed Jul. 11, 2011

Very easy - and good. I modified the recipe a bit by adding dried cranberries and chopped dates with almonds instead of the raisins and walnuts... YUM!

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