Molasses Sorghum Cookies
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Sara Baer-Sinnott
You'll be surprised at how smooth and creamy your cookie dough becomes when you make molasses cookies with sorghum flour. Plus, they're gluten free.
ingredients
3/4 cup softened butter
1 cup packed brown sugar
2 large eggs
1/4 cup unsulfured molasses
1 3/4 cups sorghum flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Raw, coarse, or sanding sugar (or white sugar) for coating
Instructions
1. Preheat the oven to 375°F. Oil or butter a large baking sheet.
2. In a large bowl, mix together the flour, baking soda, cinnamon, and ginger. Add the dry ingredients to the butter mixture. Beat at medium speed until the mixture doesn't stick to the bowl, adding more flour if necessary.
3. To form each cookie, make a golf-ball-sized ball, and then flatte it between your hands. Dredge each flattened ball in the raw sugar.
4. Place the cookies on the prepared baking sheet about 1 to 2 inches apart, and bake for 6 to 7 minutes. (It's important not to overcook the cookies, to make sure they stay soft and gooey.) Cool on a rack.
Recipe courtesy of Sara Baer-Sinnott, reprinted with permission from The Oldways Table, by Sara and co-author K. Dun Gifford.
makes: 3 dozen cookies
