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’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
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 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/2 c unsalted butter, room temperature
- 1/4 c vegetable shortening, organic
- 2/3 c brown sugar
- 1 egg
- 1/2 cup sorghum syrup
For topping
- 1/2 c 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: 1cookieCalories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 97mgPotassium: 21mgFiber: 1gSugar: 3gVitamin A: 64IUVitamin C: 1mgCalcium: 6mgIron: 1mg
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread or post it on my Facebook Page
I love hearing from you! Comments, thoughts and questions are always welcome. Manners are requisite. Your email address is never published. Don't forget to rate recipes!