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Sorghum Cookies

1 review
Total Time
Prep: 30 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Jennifer Kramer

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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

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Test Kitchen Approved

Sorghum Cookies

1 review
Prep Time 30 min
Cook Time 10 min
Yield about 2-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 2 large eggs
  • 1/4 cup sorghum syrup
  • 1 teaspoon grated orange zest
  • 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
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange zest. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture and mix well.
  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.

Nutrition Facts

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

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