Sweet Sorghum Spice Cookies
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.
20 min Prep Time
30 min Cook Time
- Prep Time: 20 min
- Cook Time: 30 min
- Servings: 2 dozen cookies
Servings: 2 dozen 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
Instructions
Step 1
Preheat oven to 375°F. Butter or line two baking sheets with parchment paper and set aside.Step 2
Combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves in small bowl.Step 3
In larger bowl, beat butter, sorghum syrup and both sugars together until smooth. Mix in egg and vanilla and stir until combined.Step 4
Add flour mixture to butter mixture and mix until a cohesive dough is formed. Refrigerate dough for at least 1 hour.Step 5
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.A Dairy Farmer’s Devotion to Feeding Others
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