sorghum cookies
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Sorghum Cookies

Perfectly chewy with a crunchy crust from turbinado sugar, these spice-laden delights are a true taste of fall. 
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 101kcal
Author: Janice McHugh


  • 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. 


This recipe comes to us from Edible Columbia.