Grandma'S Ginger Puffs
Grandma's Ginger Puffs are delightful, spicy-sweet cookies with warming ginger, cinnamon, and cloves, perfect for cozy gatherings or holiday treats with a crispy exterior and tender center.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Stir in the beaten egg and molasses until well combined.
- Mix the soda and spices with the sifted all-purpose flour, then gradually add to the creamed mixture.
- With hands, roll the dough into 1-inch balls and then roll each ball in granulated sugar.
- Place the coated dough balls on a lightly greased cookie sheet.
- Bake at 350°F for 10 to 12 minutes until golden brown.
- Allow to cool slightly before transferring to a wire rack.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before creaming with sugar. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you want to enhance the flavor, try adding a pinch of nutmeg or substituting some all-purpose flour with whole wheat flour. This recipe can also be made vegan by using flaxseed meal mixed with water instead of the egg.
Serving Suggestions
These ginger puffs are delightful on their own but can be served alongside a cup of tea or coffee for a cozy treat. They also pair beautifully with Vicky Parrish'S Bar Cookies for a festive dessert platter. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent dessert experience.
Storage & Reheating
Store leftover ginger puffs in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, simply place them in a warm oven for a few minutes to restore their freshness. Avoid microwaving, as it may make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Ginger Puffs contains roughly 63 calories, with 0g protein, 13g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Fresh ginger can be used, but it has a stronger flavor than ground ginger. If substituting, use about one tablespoon of freshly grated ginger in place of the rounded teaspoon of ground ginger. Adjust to taste, as fresh ginger can alter the texture and moisture of the dough.
What can I do if my dough is too sticky?
If the dough feels too sticky to roll, try chilling it in the refrigerator for 30 minutes. This will firm it up and make it easier to handle. Alternatively, you can add a bit more flour, a tablespoon at a time, until you reach the desired consistency.
Can these cookies be made gluten-free?
Yes, you can make gluten-free ginger puffs by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda and spices are also gluten-free. The texture may vary slightly, but they will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).