Rating
3.333335
Average: 3.3 (3 votes)
Active time
30 minutes
Total time
30 minutes
Yield
3 dozen cookies
Nutritioni
Ingredients

¾ cup softened butter

1 cup packed brown sugar

2 large eggs

¼ cup unsulfured molasses

1 ¾ cups whole sorghum flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 ½ 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. Set aside.
  3. 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.
  4. 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.
  5. 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. Oldways photo.

Nutrition

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

Yield: 3 dozen cookies

How'd it Taste?

John w
3
This dough never stopped being sticky, even after adding A LOT of extra flour. Eventually I froze it so that it could be formed into balls. When cooking it flattened out completely. It’s a very thin cookie with an unusual sandy texture (presumably from the sorghum flour). Nothing like the picture above.
Caroline-WGC
0
Hi John -- Thanks for your feedback. You've got us stumped on what might have gone wrong! This is a favorite recipe of ours, developed by the president of our organization and the cookies usually turn out to be a really creamy texture. We've double-checked all the ingredient amounts and haven't found any errors there. If you try it again, you might give it a go without the extra flour -- when working with alternative-grain flours, the dough does tend to be a bit stickier than with all-purpose flour, but working the dough with wet hands can help keep sticking to a minimum. I hope these tips help!
Erica
3
I agree with the pervious commenter. There is too much butter in this recipe making the dough too sticky. I had to add an additional cup of flour to make the cookies not be completely flat. Before I put the next dozen in the oven I added a bit of baking powder and that helped them fluff up more. The flavors in this recipe are great and my family likes the texture and flavor of the sorghum flour!
westernkind
4
Thank you for this cookie recipe that meets no rice or wheat flours diet restrictions. Such a nice change from mixing 4 different flours before getting started. I used leaf lard and a no-dairy no-soy palm oil margarine, half and half to make the 1/2 cup butter. After reading the comments, decided to drop large teaspoonfuls for each cookie, skip sprinkling sugar. With the leaf lard, could skip greasing the pan. From painful experience have learned only let the cookies sit a few minutes after taking out of oven and then get them out of the pan. There is some breakage, but pretty good shape. Sorghum makes a great flavor, a bit gritty taste, a nice fall cookie.

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