Wartime Potato Drop Cookies That Stood the Test of Time

During wartime, resourceful home bakers found creative ways to make sweet treats despite strict rationing. This recipe for potato drop cookies is a perfect example.

Mashed potatoes might seem like an odd cookie ingredient, but they add a unique softness while stretching out scarce supplies of flour and sugar.

The result? A delicious, lightly sweet, spiced cookie that remains a nostalgic favorite even today.

History

World War II rationing meant that ingredients like butter, eggs, and sugar were hard to come by. Potatoes, however, were abundant and versatile. Home bakers discovered that mashed potatoes could replace some of the flour and add moisture to baked goods.

These potato drop cookies became a popular alternative to traditional butter-heavy recipes, making use of whatever sweeteners and spices were available. Despite their humble beginnings, they remain a delicious nod to history.

Equipment

• Mixing bowls (I love this mixing bowl set)
• Hand mixer or whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Spoon or cookie scoop
• Wire cooling rack

Ingredients

• 1 cup mashed potatoes (plain, no butter or milk added)
• 1/2 cup sugar or honey
• 1/4 cup vegetable shortening or margarine
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins or chopped nuts (optional)

Instructions

1. Preheat the Oven & Prepare Baking Sheet

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.

2. Cream the Shortening and Sugar

In a large bowl, mix the vegetable shortening (or margarine) with sugar until light and fluffy. If using honey, mix it well with the shortening until smooth.

3. Add Mashed Potatoes and Vanilla

Stir in the mashed potatoes and vanilla extract. The mixture may look a little unusual, but it will come together once the dry ingredients are added.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This ensures the spices and leavening agent are evenly distributed.

5. Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the potato mixture. Stir until just combined, being careful not to overmix. If using raisins or nuts, fold them in at this stage.

6. Drop the Dough onto Baking Sheet

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.

7. Bake the Cookies

Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are set and lightly golden.

8. Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later.

Special Notes

• These cookies have a soft, cake-like texture rather than a crispy crunch.
• If you prefer a sweeter version, sprinkle a little sugar on top before baking.
• Swap out raisins for chopped dried fruit or chocolate chips for a different flavor twist.
• Since these cookies use mashed potatoes, they are best eaten within 2-3 days to maintain freshness.

Nutrition (Per Cookie)

• Calories: 80 kcal
• Carbohydrates: 14g
• Protein: 1g
• Fat: 2.5g
• Fiber: 0.5g
• Sugar: 5g