Sorghum Spice Cookies | With Cooking Video

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These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.

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:

These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.

You will love these cookies!

These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.
These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: about 4 dozen

Sorghum Spice Cookies

Sorghum Spice Cookies

These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

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 c (1 stick) unsalted butter (room temperature)
  • 1/4 c shortening
  • 2/3 cup brown sugar
  • 1 egg
  • 1/2 c sorghum syrup
  • about 1/2 c demerera (raw) sugar

Instructions

  1. To begin, combine the flour, salt, baking soda and spices in a bowl. Stir to combine, and set it aside for now.
  2. In your mixing bowl, beat the butter, shortening and brown sugar together until creamy.
  3. Beat in the egg and sorghum syrup.
  4. Add the dry ingredients to the cream mixture, half at a time, mixing it all in.
  5. Be sure to scrape the sides of bowl to mix well.
  6. 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.
  7. Heat your oven to 350 degrees.
  8. Line your baking stone/sheet with parchment paper. Put the raw sugar in a small bowl, 1/2 a cup or so.
  9. 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.)
  10. Roll the ball in the raw sugar to coat it, and place it on the baking stone/sheet.
  11. Bake the cookies for 9-10 minutes. They will crack slightly and still be somewhat soft.
  12. Let them cool a couple minutes before removing from the paper. Transfer them to a cooling rack, and let them cool completely.
  13. 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.
  14. Enjoy!

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 56Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 105mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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