¾ cup softened butter
1 cup packed brown sugar
2 large eggs
¼ cup unsulfured molasses
1 ¾ cups whole sorghum flour, or 2 ¼ cups white whole wheat flour, plus more as needed
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
Raw, coarse, or sanding sugar (or white sugar) for coating
Recipe courtesy of Sara Baer-Sinnott, reprinted with permission from The Oldways Table [2], [3] by Sara and co-author K. Dun Gifford. Oldways photo.
You’ll be surprised at how smooth and creamy your cookie dough becomes when you make molasses cookies with whole grain sorghum flour. Plus, they’re gluten free.
Links
[1] https://wholegrainscouncil.org/grain/sorghum
[2] http://www.amazon.com/exec/obidos/ASIN/1580084907/oldwayspreservat/103-1446448-4127826
[3] https://wholegrainscouncil.org/about-us/our-mission/our-book-oldways-table