Rich butter, sugar, syrup, ginger, cinnamon, cloves, and pecans blend to make these mouthwatering Sorghum Spice Cookies.
Sorghum Spice Cookies
- 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
- Preheat oven to 350°. Line baking sheets with parchment paper.
- 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.
- 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.
- Roll dough into 1-inch balls, and roll in sanding sugar to coat. Place 2 inches apart on prepared pans.
- 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.
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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