Sweet sorghum flour and tangy sorghum syrup give these addictive goodies the same appeal as old-fashioned molasses cookies, but with a wonderfully coarse texture, similar to a cornmeal cookie. If you can’t find sorghum syrup (often sold at farmers’ markets or natural foods stores), substitute molasses.
9 ounces sweet sorghum flour (about 2 cups)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup packed brown sugar
6 tablespoons granulated sugar, divided
6 tablespoons butter, softened
3 tablespoons canola oil
1/4 cup sorghum syrup
1 large egg
Est. added sugars 9g
How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring with a whisk.
Place brown sugar, 3 tablespoons granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add syrup; beat untilwell combined. Beat in egg. Add flour mixture; beat at low speed just until combined. Cover and chill dough 1 hour.
Preheat oven to 350°F.
Shape dough into 28 balls (about 1 tablespoon each). Roll dough balls in 3 tablespoons granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper. Bake at 350°F for 14 minutes or until barely browned on edges and set. Cool on pans 3 minutes; place on a wire rack to cool.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice