Sweet Sorghum Spice Cookies

Sarah W.

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 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.