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
- 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
Step 1Preheat oven to 375°F. Butter or line two baking sheets with parchment paper and set aside.
Step 2Combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves in small bowl.
Step 3In larger bowl, beat butter, sorghum syrup and both sugars together until smooth. Mix in egg and vanilla and stir until combined.
Step 4Add flour mixture to butter mixture and mix until a cohesive dough is formed. Refrigerate dough for at least 1 hour.
Step 5Using 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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