These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.
To Make These Sorghum Cookies you will need:
- butter (unsalted)
- shortening
- brown sugar
- egg
- sorghum syrup
- salt
- baking soda
- cinnamon
- ginger
- allspice
- nutmeg
- all-purpose flour
- raw (Demerera) sugar
- mixing bowl
- mixer
- small bowl
- baking sheet or stone
- parchment paper (optional)
- cookie dough scoop
Watch Me Make These Cookies:
You will love these cookies!
Helpful Links:
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Sorghum Spice Cookies
These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall. This recipe makes about 4 dozen cookies.
Ingredients
- 2 1/2 c all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/4 cup vegetable shortening, organic
- 2/3 cup brown sugar
- 1 egg
- 1/2 cup sorghum syrup
For topping
- 1/2 cup raw sugar
Instructions
- To begin, combine the flour, salt, baking soda and spices in a bowl. Stir to combine, and set it aside for now.
- In your mixing bowl, beat the butter, shortening and brown sugar together until creamy.
- Beat in the egg and sorghum syrup.
- Add the dry ingredients to the cream mixture, half at a time, mixing it all in.
- Be sure to scrape the sides of bowl to mix well.
- Cover the dough with plastic wrap, or place it in a bowl with a lid. Put it in the fridge, and chill 1 – 2 hours.
- Heat your oven to 350 degrees.
- Line your baking stone/sheet with parchment paper. Put the raw sugar in a small bowl, 1/2 a cup or so.
- Using a spoon or small scoop, scoop out about a rounded tablespoon of dough, and roll it into a ball. (The ball of dough should be a bout the size of a ping pong ball.)
- Roll the ball in the raw sugar to coat it, and place it on the baking stone/sheet.
- Bake the cookies for 9-10 minutes. They will crack slightly and still be somewhat soft.
- Let them cool a couple minutes before removing from the paper. Transfer them to a cooling rack, and let them cool completely.
- TIP: Using a couple sheets of parchment paper makes this job very easy. I just use one baking stone, and keep it in the oven. When one sheet is done, I slide the paper and cookies onto a cooling rack, and using another rack, slide the next batch right onto the stone. While one batch is baking, I can be preparing the other. It cuts down the time that the oven is on.
- Enjoy!
Nutrition
Serving: 1cookieSodium: 97mgCalcium: 6mgVitamin C: 1mgVitamin A: 64IUSugar: 3gFiber: 1gPotassium: 21mgCholesterol: 8mgCalories: 70kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 3gProtein: 1gCarbohydrates: 10gIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm
