These spicy and warm sorghum cookies are flavored with ginger, cinnamon, and sorghum (a syrup that is very similar to molasses) and are the perfect cozy, chewy, and spicy cookie for when the weather gets chilly!
Key Ingredients:
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Sorghum Syrup: this syrup is similar in taste and texture to molasses and is harvested from the stalks of the sorghum plant. It's slightly lighter in color and has a more buttery and honey flavor than molasses. It's a great sweetener in cookies and can also be used as a topping for pancakes and biscuits. I've used Oberholtzer's Sorghum for this recipe, but more local Kentucky Sorghum producers can be found here!
Weisenberger Mill All-Purpose Flour: this mill is located in Midway, Kentucky (the cutest town and it deserves a visit!). They produce the most amazing flour and baking mixes. I used their unbleached AP flour for this recipe, which is ground from soft red winter wheat all grown in Kentucky. It also has a protein level of 8.5%, perfect for soft and tender cookies and cakes.
Eggs: eggs help bind cookie dough together and help produce a super chewy texture. There are many great egg producers in Kentucky, but my favorite is Chelsey's Eggs from Dutch Creek Farms. These eggs are from free-ranging pastured hens and have the brightest egg yolks.
Rolling Sugar: Like molasses cookies, these cookies are rolled in sugar before baking. To give these cookies an extra dose of flavor, I rolled them in bourbon smoked sugar from Bourbon Barrel Foods. This is totally optional but it gives the cookies an extra kick of smokey flavor!
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How to make this recipe:
Time needed: 30 minutes
- Preheat the oven to 350 degrees. Grease two sheet pans.
- Beat the butter and sugars together with an electric mixer until light and fluffy in a large bowl
- Add the egg, sorghum, and vanilla and mix until it's well blended.
- Add the flour, baking soda, and spices, and mix on low until all the flour has been incorporated.
- Using a cookie scoop or a spoon, scoop about 1 inch of cookie dough and roll into a ball.
- Pour about ⅓ cup bourbon smoked sugar (or regular sugar) in a bowl. Roll each cookie dough ball into the sugar and place it on a baking sheet. Keep each cookie two inches apart.
- Bake at 350 for 10-12 minutes, or until the cookies are lightly browned.
Tips for this recipe:
- Don't chill the dough. Bake these cookies right away so that they spread while baking.
- If you freeze them, wait until they come to room temperature before baking.
- Grease your baking sheet so that the cookies do not stick to your baking tray.
- Roll your unbaked cookies in large grain sugar for a more textured look.
FAQ’s:
Sorghum is made from the crushed stalks of the sorghum plant. Once the stalks are crush a juice is extracted and then cooked until a syrup forms
Sorghum syrup is a natural sweeter with similarities to molasses, honey, and agave. In general, the syrups tastes like a buttery mix of honey and mild molasses.
These cookies keep at room temperature for 4-5 days in an airtight container and for 3 months in a freezer.
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Sorghum Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 12-15 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: southern
Description
These spicy and warm cookies are flavored with ginger, cinnamon, and sorghum (a syrup that is very similar to molasses) and are the perfect cozy, chewy, and spicy cookie for when the weather gets chilly!
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 2 tsp ginger
- ½ tsp cloves
- ½ tsp cardamom
- ½ tsp allspice
- ¼ tsp salt
- ¾ cup butter (1 ½ sticks)
- ⅓ cup dark brown sugar
- ⅓ cup sorghum
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ⅓ cup bourbon smoked sugar or granulated sugar for rolling
Instructions
- Preheat the oven to 350 degrees. Grease two sheet pans.
- Beat the butter and sugars together with an electric mixer until light and fluffy in a large bowl.
- Add the egg, sorghum, and vanilla and mix until it's well blended.
- Add the flour, baking soda, and spices, and mix on low until all the flour has been incorporated.
- Using a cookie scoop or a spoon, scoop about 1 inch of cookie dough and roll into a ball.
- Pour about ⅓ cup bourbon smoked sugar (or regular sugar) in a bowl. Roll each cookie dough ball into the sugar and place it on a baking sheet. Keep each cookie two inches apart.
- Bake at 350 for 10-12 minutes and the cookies are lightly browned.
Notes
- Don't chill the dough. Bake these cookies right away so that they spread while baking.
- If you freeze them, wait until they come to room temperature before baking.
- Grease your baking sheet so that the cookies do not stick to your baking tray.
Anonymous says
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Shawn says
Excellent recipe, love these!
Carly says
Best take on ginger molasses cookies I’ve had. I used all light brown sugar instead of half dark brown and half granulated and they turned out amazing. Rolled them in raw sugar crystals. These will be a staple!