Puddles: The Reckoning

reck·on·ing  ˈrek(ə)niNG/  : archaic -a bill or account, or its settlement.

Way, way back in 2014, Marisa from Food in Jars included my picture of the Puddles that my mom made for me in her link round up.

Here, let me show them to you again:

Puddle Cookies

Puddle Cookies

No one knew what these cookies were and no one I asked had ever heard of them.. and after Marisa linked to my picture, lots of people were asking about the recipe.  So I asked my mom where SHE got the recipe and she said from someone she knew who was an excellent baker (I forgot her name and now I feel bad because I feel like she should get credit.. after all she MADE IT UP)

I have a special place in my heart for these cookies. They are from my childhood… and I love them. But I rarely make them.

Anyway, I promised to share the recipe as soon as I found it.  But.. I didn’t.

I held onto it for a while.

And then I baked them.. and they came out.. wrong.

Really wrong.. and then I realized it was because my cookie sheet was too big.  I forgot that I have switched to using a half sheet pan which is larger than your standard issue cookie sheets or “jelly roll pans” (which, incidentally, is why the last time I made pumpkin roll, it came out all wonky)

When we moved, I found my jelly roll pans in the attic. I think they were there for all 12 years we lived in that house.  Take a gander at the difference in size and I think you’ll see why I had a problem.


See how much smaller the cookie sheet is than the half sheet pan!

See how much smaller the cookie sheet is than the half sheet pan!

So,we moved.. and I forgot about the puddles again.. but then.. THIS WEEK Melanie asked me for the recipe.   And I was totally surprised than anyone was still waiting for it.

So, two years and a few days later,  I’m making good on my promise…

At LONG LAST! The recipe:

But, don’t make them with Oleo.  Does anyone even know what Oleo is anymore?

Make them with butter and thank me later.

Also, a few tips.

  1. Bring your butter and eggs to room temperature. They cream better that way.
  2. Cream the butter, eggs and sugar until fluffy…REALLY.  There is no leavening in the recipe.
  3. The batter will be thick.  I mean…  THICK.  Kind of like frosting.

    See how thick the batter is? This is correct

    See how thick the batter is? This is correct

  4. I turned the pan halfway through baking and they were done in 25 minutes in my oven.  The middle will spring back like a cake when touched.
  5. They have sort of a crispy crust on top when they come out.  After the powdered sugar sets in and they sit for a day, they are like a dense cake and the top softens.

    I sort of.. forgot and made 12 instead of 20. Make 20. These are huge

    I sort of.. forgot and made 12 instead of 20. Make 20. These are huge

  6. You can, for fun.. or VALENTINES if you’re into that kind of thing, use cookie cutters to cut out heart shapes (or other shapes).  Plop your jam in strategic places in order to do that.  Bonus: you get to eat the scraps.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 1½ cups white sugar
  • 1 cup salted butter, room temperature
  • 4 eggs, room temperature
  • 2 cups flour
  • 1 tsp vanilla
  • Powdered Sugar for dusting
  • Jam (about 20 teaspoons)
  1. Preheat oven to 350
  2. Grease a jelly roll pan or rimmed baking sheet with butter
  3. Cream butter and sugar together until fluffy
  4. Add the eggs and beat well
  5. Add the vanilla and flour and mix until combined. Batter will be thick.
  6. Spread batter evenly in the cookie sheet.
  7. Mark out 20 sections and put a teaspoon of jam in the middle of each section
  8. Bake for 25-30 minutes until the center springs back when touched. Edges will be crispy.
  9. Dust with powdered sugar while still warm.
  10. Cool and cut into 20 squares.
  11. Store between sheets of waxed or parchment paper in an airtight container.



About Jeni B

Kitchen Witch, Tarot Card Slinger, Singer of Songs, Player of Things with Four Strings.


  1. Yay! I’m one of the folks that has been waiting for this. One question, since it seems important to them turning out correctly, what size pan do we use? I think my jelly roll pan is 12×17.
    Thanks! Looking forward to making these.

  2. Pingback: Links: Marmalade, Citrus Curds, and a Winner - Food in Jars

  3. Hi Jeni! Have you ever tried tinkering with the recipe to try to get it to fit a half sheet pan. I only use the half sheets now. Looks to be about an 1/8 bigger? Would love to try the recipe!

    • I haven’t but you could probably increase everything proportionally. Or you could try baking in an 11×13 baking dish. If you use a glass dish, they will bake differently. If you try it, let me know how it comes out!

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