Spud Cookies
Chewy, nutty Spud Cookies blend the richness of mashed potato flakes with sweet brown sugar and vanilla, making a delightful treat perfect for snacking or sharing with friends.
Ingredients
Instructions
- Cream shortening and brown sugar until well combined.
- Add egg and vanilla, then mix well.
- Combine flour, baking powder, salt, and potato flakes in a separate bowl.
- Gradually add the dry ingredients to the shortening mixture, mixing thoroughly.
- Stir in nuts if desired.
- Let the batter set for 30 minutes.
- Drop batter by teaspoonfuls onto a greased cookie sheet.
- Bake at 375°F (190°C) for 10 minutes, avoiding overbaking.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you're out of potato flakes, instant mashed potatoes can work as a substitute. You can also add spices like cinnamon or nutmeg for extra flavor. If you prefer a nutty crunch, incorporate walnuts or pecans, which pair beautifully with these cookies. Ensure not to overmix the batter to keep the cookies tender.
Serving Suggestions
These Spud Cookies are delightful on their own, but you can serve them with a glass of milk or a cup of tea for an afternoon treat. They also make a great addition to a dessert platter alongside other sweets like Dunking Platter Oatmeal Cookies and Chocolate-Pecan Chess Pie. Consider pairing them with a scoop of vanilla ice cream for a fun twist.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Spud Cookies contains roughly 68 calories, with 0g protein, 15g 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 mashed potatoes instead of potato flakes?
While potato flakes are specifically designed for baking, you can use fresh mashed potatoes in a pinch. Just ensure the potatoes are well-drained and not too moist, as excess moisture can affect the cookie's texture. Start with a smaller amount and adjust the dry ingredients to maintain balance.
What can I do if my cookies turn out too dry?
If your cookies are too dry, it may be due to overbaking or too much flour. To salvage them, consider drizzling a bit of milk or frosting over the cookies, which can add moisture. For future batches, try reducing the baking time slightly or measuring the flour more accurately to prevent dryness.
Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips can enhance the flavor and make the cookies even more indulgent. Fold in a cup of semi-sweet or milk chocolate chips after mixing the wet and dry ingredients. This addition creates a delightful contrast to the cookies' texture and sweetness.
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).