Sorghum Crinkle Cookies

It took me 3 years to grow a successful crop of sorghum, and as they say, the third time's the charm. I harvested the sorghum crop last year and used some of it to make these cookies. Sorghum is similar to molasses in taste and viscosity, and leans more towards the blackstrap version of molasses. If you would like to make these cookies, the recipe is listed below.

These cookies are a nice spice cookie very similar to molasses cookies, so if you enjoy that type of cookie you should give this a try!

Information on sorghum syrup similar to what I used: https://www.goldenbarrel.com/product/golden-barrel-sorghum-syrup/

Sweet Sorghum Spice Cookies
Ingredients
• 1 3/4 cup flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup sorghum syrup (or sub molasses in a pinch)
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla
• Coarse sugar for rolling, such as Turbinado sugar
Instructions
1. Preheat oven to 375°F. Butter or line two baking sheets with parchment paper and set aside.
2. Combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves in small bowl.
3. In larger bowl, beat butter, sorghum syrup and both sugars together until smooth. Mix in egg and vanilla and stir until combined.
4. Add flour mixture to butter mixture and mix until a cohesive dough is formed. Refrigerate dough for at least 1 hour.
5. Using a tablespoon or #40 cookie scoop, form cookie dough into 1-inch balls. Roll balls in coarse sugar until fully coated and place onto prepared cookie sheets. Bake cookies for 7-9 minutes, or until edges of the cookies are set and tops are crackly. Cool in pan for about 10 minutes.