These Sweet Sorghum Spice Cookies taste like a happy holiday memory! A simple spice combination pairs with sorghum syrup instead of molasses for a new spin on a traditional favorite, nabbing third place in our cookie contest for Sarah W.

Sweet Sorghum Spice Cookies | Go Bold With Butter

Sweet Sorghum Spice Cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 2 dozen cookies

Sweet Sorghum Spice Cookies

Ingredients

  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sorghum syrup (or sub molasses in a pinch)
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Coarse sugar for rolling, such as sparkling sugar

Directions

Preheat oven to 375°F. Butter or line two baking sheets with parchment paper and set aside.

Combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves in small bowl.

In larger bowl, beat butter, sorghum syrup and both sugars together until smooth. Mix in egg and vanilla and stir until combined.

Add flour mixture to butter mixture and mix until a cohesive dough is formed. Refrigerate dough for at least 1 hour.

Using a tablespoon or #40 cookie scoop, form cookie dough into 1-inch balls. Roll balls in coarse sugar until fully coated and place onto prepared cookie sheets. Bake cookies for 8-10 minutes, or until edges of the cookies are set and tops are crackly. Cool in pan for about 10 minutes.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. lisa green said:

    gotta try this i got some tennessee sorghum now~