As promised, here’s something to do with that sorghum!
I have been told that not all sorghum cookie recipes are the same. I have also been told that this recipe is, hands down, the absolute best you will find anywhere. (And, for your viewing pleasure, check out this recipe redo post with better photos!)
I made a double batch of cookies over the weekend. The recipe card at the bottom is for a single batch.
Very simple ingredients. All I had to go out and buy was ground ginger. (And, frankly, I should have had some of that anyway.)
First, cream together 3 cups of sugar with 2 cups of butter or shortening. (We use Splenda instead around here. The cookies still came out wonderful, and no one could tell!)
Then add 4 eggs and 2 cups sorghum syrup. (You could use regular molasses instead of the sorghum, but the cookies won’t taste quite the same.)
Sift together 8 cups flour, 4 teaspoons cinnamon, 2 teaspoons salt, 2 teaspoons ginger, and 8 teaspoons baking soda, and add to the mixer.
Roll the dough into walnut-sized balls, and coat with sugar. (I did use real sugar for this part.)
Bake at 375 degrees F for 8 minutes.
I love using my stoneware pans for baking, but everything seems to take just a bit longer to cook. I baked the cookies for 9 minutes on the stoneware and 8 minutes on the non-stick cookie sheets.
These cookies came out just perfect – slightly crispy on the outside, and soft and chewy in the middle. They were the perfect complement for the homemade pumpkin pie ice cream we made later that night!
A double batch should make 7 dozen cookies. I made my cookies a bit smaller, and came out with 110 cookies from the afternoon’s work. Plenty to go around!!