How To Make Sorghum Molasses Cookies

I don’t generally go out of my way looking for unusual ingredients. But when I come across something that I don’t often see, I like to grab some just to see what it might be good in.

Like the sorghum I picked up last time I was at the Bergman Orchards market near Sandusky. I bought several jars, and the one I used here was lost in the back of the cupboard for over two years.

Ingredients

2 cups flour
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
2 teaspoons baking soda
1/3 cup granulated white sugar
1 large egg
1 stick (¼ pound) butter – softened
1/3 cup sorghum or molasses
½ cup brown sugar

Directions

Combine the flour, salt, cinnamon, ginger and cardamom and mix on low speed until well combined. (I’m not kidding about the low speed. You’ll make a mess otherwise.)

Add the baking soda, sugar, egg, butter and sorghum.

By the way, for measuring liquids, especially sticky ones like syrup, you really want to get an adjustable measuring cup. Not only do you get the exact right amount, you push it out like a plunger and get all of whatever you’re measuring without having to deal with scraping.

Mix on low speed until it forms a uniform dough.

Scoop out small amounts – a small spoon works fine, but a small cookie scoop is easier – and roll between your hands until completely round.

Roll in brown sugar and arrange on a dry, unlined baking sheet with a little room between them.

Bake at 375° F. for 8-10 minutes until they’re puffy with cracks in the surface.

Serve warm with cold milk.

And that’s it.