Kansas Sorghum Molasses Cookies
Chewy, spiced cookies sweetened with sorghum syrup, reflecting Kansas's sorghum-growing tradition.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 5
- carbs
- 20
- protein
- 2
- calories
- 130
Instructions
- 1
Beat the butter and brown sugar together until light and fluffy.
- 2
Beat in the egg and sorghum syrup until well mixed.
- 3
In a separate bowl, whisk together the flour, baking soda, ginger, and cinnamon.
- 4
Slowly mix the dry ingredients into the wet mixture until a soft dough forms.
- 5
Chill the dough in the refrigerator for at least 30 minutes.
- 6
Roll the dough into balls. Coat each ball in granulated sugar.
- 7
Place them on a sheet pan. Bake at 350°F for 10-12 minutes until crackled on top.
- 8
Cool on the sheet pan for a few minutes. Transfer the cookies to a wire rack.
Chef's tips
Chilling the dough keeps the cookies from spreading too flat and gives a chewy texture. Do not overbake, as they firm up as they cool.
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
Not necessary; best served at room temperature.
Common mistakes to avoid
- •Skipping the chill time, which makes the cookies spread too flat
- •Overbaking the cookies, which ruins their soft, chewy centers
Serving suggestions
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