Sorghum Spice Cookies

Sorghum spice cookies are filled with cozy fall spices and make the perfect addition to your next cookie tray. They're chewy, soft, and packed with sweet holiday flavor.

Prep Time 15

Cook Time 10

Chilling time 1

Total Time 1 25

Servings cookies

Author Heather

Ingredients

Cookies:

¾ cup (170 g) unsalted butter room temperature
¾ cup (165 g) brown sugar
1 large egg
¼ cup (85 g) sorghum syrup
2 ½ cups (330 g) all purpose flour *measured properly
1 ½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon cloves

For rolling:

¼ cup (50 g) granulated sugar
½ teaspoon ground cinnamon

Instructions

In a large bowl, add butter and brown sugar. Using a hand (or stand) mixer, cream together until fluffy, about a minute. Add eggs and sorghum syrup, mixing briefly to incorporate.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually stir dry ingredients into butter mixture until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and also creates a firmer dough to roll into balls.
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls.
Add granulated sugar and cinnamon to a bowl and stir to combine. Gently roll balls in sugar to coat. Place cookie dough balls 2 inches apart onto prepared baking sheet.
Bake for about 10-11 minutes, or until tops begin to crack, then allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Sorghum alternative: Don't have sorghum on hand? It can be substituted with unsulphured molasses, like Grandma's brand.
Storing cooking dough: Cookie dough will keep in refrigerator for 2-3 days, or up to 3 months in the freezer.
Storing cookies: Cookies will keep for up to 5 days in a tightly sealed container at room temperature or in the freezer for 3 months. Add a slice of bread to the cookie container to help keep cookies moist. Replace as needed (bread will dry out).
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

Nutrition