📝 About This Recipe
Deeply rooted in the culinary traditions of the American South, these cookies showcase the complex, earthy sweetness of sorghum syrup. Unlike standard molasses, sorghum offers a brighter, slightly tangy profile that pairs beautifully with warming autumnal spices. These cookies boast a signature crackled top and a perfect textural balance: a crisp, sugar-dusted exterior giving way to a soft, chewy, and intensely flavorful center.
🥗 Ingredients
Dry Ingredients
- 2 1/4 cups All-purpose flour (spooned and leveled)
- 2 teaspoons Baking soda
- 1 1/2 teaspoons Ground ginger (for a warm bite)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Kosher salt
Wet Ingredients
- 3/4 cup Unsalted butter (softened to room temperature)
- 1 cup Granulated white sugar (plus extra for rolling)
- 1/4 cup Pure Sorghum Molasses (high quality, local if possible)
- 1 Large egg (at room temperature)
- 1 teaspoon Vanilla extract
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don't stick and brown evenly.
-
2
In a medium-sized mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined. This ensures the leavening agents and spices are evenly distributed.
-
3
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and 1 cup of granulated sugar together on medium-high speed.
-
4
Continue beating for about 2-3 minutes until the mixture looks pale, light, and fluffy. Scrape down the sides of the bowl as needed.
-
5
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and smooth.
-
6
Pour in the sorghum molasses. Mix again until the batter is a uniform, rich amber color. The aroma at this stage should be incredibly fragrant.
-
7
Turn the mixer to low speed and gradually add the dry flour mixture. Mix just until the white streaks of flour disappear; do not overmix, or the cookies will be tough.
-
8
Place about 1/3 cup of granulated sugar in a small, shallow bowl for rolling.
-
9
Scoop about 1.5 tablespoons of dough (a medium cookie scoop works perfectly) and roll between your palms to form a 1-inch ball.
-
10
Roll the dough ball in the bowl of sugar until it is generously and evenly coated on all sides.
-
11
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart, as they will spread while baking.
-
12
Bake for 10 to 12 minutes. Look for the edges to be set and the tops to have developed beautiful cracks. The centers should still look slightly soft—they will firm up as they cool.
-
13
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Use 'Pure Sorghum' rather than 'Sorghum Blend' for the most authentic and robust flavor profile. If your kitchen is very warm, chill the dough for 30 minutes before rolling to prevent the cookies from spreading too thin. For an extra spicy kick, add 1/4 cup of finely minced candied ginger to the dough at the very end. Be careful not to overbake; these cookies are best when the centers remain chewy and moist. Store in an airtight container with a slice of bread to keep them soft for up to a week.
🍽️ Serving Suggestions
Serve warm with a tall glass of cold whole milk for a nostalgic treat. Pair with a sharp cheddar cheese plate for a sophisticated sweet-and-savory snack. Crumble over vanilla bean ice cream for an easy, flavorful sundae topping. Enjoy alongside a hot cup of Earl Grey tea or a spicy chai latte. Sandwich two cookies together with a swirl of lemon buttercream frosting.