Aroostook Gingerbread Puffs


2/3 cup vegetable shortening
1/2 stick (4 tablespoons) unsalted butter, softened, plus more for pans
1-1/4 cups firmly packed light-brown sugar
1 large egg (at room temperature)
1/2 cup molasses
3/4 cup mashed potatoes, cooled
2-1/3 cups all-purpose flour
1/2 teaspoon table salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Decorative candy sprinkles (your choice)


Preheat your oven to 350° and position the racks in the middle, with space in between. Grease two cookie (baking) sheets or line with parchment paper.

In the bowl of a standing mixer (or in a large bowl, if using a hand-held mixer), cream the butter and brown sugar until fluffy, about 1 minute. Add the egg and beat 1 minute. Add the molasses and mashed potatoes, and beat to combine.

In a medium-size bowl, whisk together the flour, salt, baking soda, and spices. Add the dry mixture to the wet ingredients, and beat to combine.

Drop the dough onto the baking sheets a heaping tablespoon at a time, 2-½ inches apart. Garnish with decorative sprinkles.

Bake until lightly browned on the bottom, rotating pans halfway through, 12 to 15 minutes. Cool on wire racks; then serve.


about 3 dozen cookies

Preparation Time

30 Minutes

Total Time

50 Minutes


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