GRANDMA’S GINGER PUFFS

Fall 2022

By Dr. Patricia Tice


Ingredients

  • ¾ cup shortening
  • 1 cup sugar
  • 1 egg, well beaten
  • 4 teaspoons molasses
  • 2 cups sifted all-purpose flour
  • 2 teaspoons soda
  • 1 rounded teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves

Cream shortening and sugar. Stir in egg and molasses. Mix soda and spices with sifted flour and add to the creamed shortening mixture. 

With hands, roll into 1-inch balls and then in granulated sugar. Place on parchment lined cookie sheet. 

Bake at 350 degrees F. for 10-12 minutes. Makes about two dozen large cookies. 

PT’s notes: this is a recipe I’ve honed over 30 years. Doubled makes a good batch. Perfect for fall with a cup of tea, I often make these and enjoy them following fall gardening projects. 

Enjoy!