Molasses Sorghum Cookies

Preheat the oven to 375°F. Oil or butter a large baking sheet.
In a large bowl, mix together the ﬂour, baking soda, cinnamon, and ginger. Set aside.
In another large bowl, beat together the butter and brown sugar until ﬂuﬀy. Add the eggs one at a time, then the molasses, mix until well blended. 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.
To form each cookie, make a golf-ball-sized ball, and then ﬂatten it between your hands. Dredge each ﬂattened ball in the raw sugar.
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.

Banner Image:

Molassessorghumcookies Dp.jpg

Grain:

Sorghum [1]

Ingredients:

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

Active time:

30 minutes

Yield:

3 dozen cookies

Nutrition:

Calories: 90 , Total Fat: 4 g, (Saturated Fat: 2.5 g), Sodium: 40 mg, Carbohydrate: 13 g, Fiber: 0 g, Protein: 1 g

Author:

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.

Recipe tags:

Quick & Easy Staff Favorites

Course:

Desserts

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

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.