Sorghum Cookies Recipe

5 1 1
Publisher Photo

Sorghum Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
Sorghum syrup, a natural sweetener that was a 19th century staple, is making a comeback these days. Our family makes syrup from our homegrown sorghum cane. I use it in baking recipes like these soft, old-fashioned cookies. —Jennifer Kramer, Lynnville, Iowa
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 2 eggs
  • 1/4 cup sorghum syrup
  • 1 teaspoon grated orange peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cloves, cardamom and nutmeg

Directions

In a large mixing bowl, cream butter and sugar. Beat in the eggs, syrup and orange peel. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks. Yield: about 2-1/2 dozen.
Originally published as Sorghum Cookies in Country Woman September/October 2006, p11

Nutritional Facts

1 each: 137 calories, 6g fat (4g saturated fat), 29mg cholesterol, 133mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 2 eggs
  • 1/4 cup sorghum syrup
  • 1 teaspoon grated orange peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon each ground cloves, cardamom and nutmeg
  1. In a large mixing bowl, cream butter and sugar. Beat in the eggs, syrup and orange peel. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks. Yield: about 2-1/2 dozen.
Originally published as Sorghum Cookies in Country Woman September/October 2006, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSorghum Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Here User ID: 9237912 272242
Reviewed Aug. 26, 2017

"Followed the recipe exactly. My family loved them!"

Loading Image