Ginger Puffs
Submitted by mel6389
Ginger Puffs are soft drop cookies made with cooked oatmeal, molasses, brown sugar, ginger, allspice, and cinnamon. One bowl, 30 minutes, yields 4 dozen warm-spiced cookies.
YIELD
48 cookiesPREP
15 minCOOK
15 minREADY
30 minThe “puff” comes from the cooked oatmeal.
One cup of cooled cooked oatmeal folds into the spiced dough, adding moisture that keeps each bite tender and soft rather than crisp. Molasses and brown sugar bring deep, slightly bitter sweetness while ground ginger, allspice, and cinnamon make these unmistakably autumnal.
Drop them by the teaspoon, bake 12-15 minutes, dust with powdered sugar if you like. Four dozen cookies, one bowl, 30 minutes flat.
Kitchen Tips
- The cooked oatmeal must be fully cooled before mixing in - warm oatmeal will activate the leaveners too early
- Drop by teaspoonfuls for the classic small size; larger scoops need extra time in the oven
- These stay soft for days thanks to the oatmeal - store them in an airtight container
Ingredients
Directions
Sift together flour, baking powder, soda, salt and spices into bowl.
Add remaining ingredients.
Beat until smooth, about 2 minutes.
Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated moderate oven (375 degrees F) 12 to 15 minutes.
Remove from cookie sheets; cool.
Sprinkle with confectioners’ sugar, if desired.
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