Soft Ginger Puffs Recipe

4.5 3 4
Soft Ginger Puffs Recipe
Soft Ginger Puffs Recipe photo by Taste of Home
Publisher Photo

Soft Ginger Puffs Recipe

Read Reviews
4.5 3 4
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. —Marion Lowery, Medford, Oregon
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 large 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

Directions

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.
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

2 each: 133 calories, 5g fat (2g saturated fat), 22mg cholesterol, 55mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3 large 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
  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

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Reviews forSoft Ginger Puffs

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MY REVIEW
y-me User ID: 6124309 30429
Reviewed Apr. 5, 2014

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

MY REVIEW
LoadedCornbread User ID: 7321510 25776
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
mgoings User ID: 3300781 59994
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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