Sorghum Spice Cookies

Sorghum Spice Cookies

Rich butter, sugar, syrup, ginger, cinnamon, cloves, and pecans blend to make mouthwatering Sorghum Spice Cookies.

Sorghum Spice Cookies
 
Ingredients
  • ¾ cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup sorghum syrup
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ⅓ cup finely chopped pecans
  • ½ cup sanding sugar
Instructions
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and sorghum syrup, beating until well combined.
  3. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in pecans.
  4. Roll dough into 1-inch balls, and roll in sanding sugar to coat. Place 2 inches apart on prepared pans.
  5. Bake until golden brown and slightly puffed, about 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.
Notes
Kitchen Tip: If sorghum syrup isn’t readily available at your local grocery store or farmers’ market, molasses makes a wonderful substitution.

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