Warning: You’re going to need a lot of willpower to keep from gobbling up these cookies before dessert. Perfectly chewy with a crunchy crust from turbinado sugar, these spice-laden delights are a true taste of fall. They’re so good right out of the oven, but let them cool completely if you’re planning on packing them in your picnic basket.
- 1 3/4 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup sorghum syrup
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 egg
- 1 teaspoon vanilla
- turbinado sugar , for rolling
- Preheat oven to 350°. Spray or line two baking sheets with parchment paper.
- Combine flour, cinnamon, ginger, allspice, cloves, baking soda and salt in a small bowl. In a large bowl, beat butter, sorghum syrup and sugars until smooth. Mix in egg and vanilla; stir until combined. Add flour mixture to butter mixture; stir just until dough comes together.
- Using a tablespoon, form dough into 2-inch balls. Roll balls in turbinado sugar until well coated; place on prepared sheets.
- Bake until edges of the cookies are set and tops are crackly, about 10 minutes. Let cool on sheets 5 minutes; transfer to a wire rack and let cool completely.