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)
- brown sugar
- sorghum syrup
- baking soda
- all-purpose flour
- raw (Demerera) sugar
- mixing bowl
- small bowl
- baking sheet or stone
- parchment paper (optional)
- cookie dough scoop
Watch Me Make These Cookies:
You will love these cookies!
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Sorghum Spice Cookies
- 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
- 1/2 cup raw sugar
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.