These Sorghum Spice Cookies are filled with rich flavor, and the perfect treat for fall. This recipe makes about 4 dozen cookies.
Prep Time 10mins
Cook Time 10mins
Additional Time 1hr
Total Time 1hr20mins
Course Cookies and Bars
2 1/2call-purpose flour
1/2cupunsalted butter(room temperature)
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.