Sorghum Syrup Crinkle Cookies

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Chewy, full of flavor and simply delicious, these sorghum syrup crinkle cookies could be your new favorites!Sorghum Syrup Crinkle Cookies with Golden Barrel Sorghum Syrup

First of all, you might be asking–what is sorghum syrup? I’m glad you asked because I wasn’t familiar with this type of sweetener until I recently did some research on it. Sorghum is a type of grass that’s grown in the southern United States. Kentucky is a leading state in sorghum production. As a matter of fact, Golden Barrel gets their sorghum from an Amish farmer in Kentucky. 🙂

Golden Barrel Sorghum Syrup on a Table

The sorghum stalks (similar-looking to corn stalks) is pressed and the juice from the stalk is then extracted and cooked into a thick syrup, similar in taste and texture to molasses. Sorghum syrup is sweeter than blackstrap molasses and also contains nutritional benefits. One tablespoon provides all of an average adult’s daily potassium needs and is also high in antioxidants, contains protein, calcium, magnesium, and phosphorus. It also makes your whole house smell amazing while baking. 😉

Closeup of Sorghum Syrup Crinkle Cookies

Sorghum production has been around in the US since the 1850s and was at its highest in the early 1900s, but because the process is very labor-intensive, production has come way down since those early days. Those who live in the South are more familiar with sorghum as it’s used on top of biscuits, pancakes and on that trusty Southern staple, grits.
Sorghum Syrup Crinkle Cookies on a Cooling Rack

These cookies taste similar to molasses cookies. They have the typical spices that are in molasses cookies–cinnamon, cloves, and ginger. They’re soft and chewy and with a sprinkle of raw sugar on top, a bit crunchy. Sorghum Syrup Crinkle Cookies and Golden Barrel Raw Sugar

Sorghum Syrup Crinkle Cookies

I didn’t know what to expect when I baked these, but I can tell you that they’re our new favorite cookie. My boys simply loved them. I’ll be making another batch here in the next couple days because this first batch did not last long.

Boy Eating Sorghum Syrup Crinkle Cookies

Sorghum Syrup Crinkle Cookies

So if you’re looking for a new recipe to try, I highly recommend making these sorghum syrup crinkle cookies. You’re sure to love them as much as we do!

Sorghum Syrup Crinkle Cookies

Sorghum Syrup Crinkle Cookies
Sorghum Crinkle Cookies
Print Recipe
Chewy, full of flavor and simply delicious, these sorghum crinkle cookies could be your new favorites!
Servings
2 dozen
Servings
2 dozen
Sorghum Syrup Crinkle Cookies
Sorghum Crinkle Cookies
Print Recipe
Chewy, full of flavor and simply delicious, these sorghum crinkle cookies could be your new favorites!
Servings
2 dozen
Servings
2 dozen
Instructions
  1. In a bowl attached to a stand mixer (or with a hand mixer), cream together the butter and sugar until creamy. Beat in egg and sorghum. Mix until thoroughly combined.
  2. In a separate bowl, combine all the dry ingredients--flour, baking soda, spices, and salt, whisking together. Gradually add the dry ingredients to the butter mixture, beat until just combined. Cover the dough with plastic wrap and refrigerator for 1 hour (or overnight.)
  3. Preheat oven to 325 degrees F. Line baking sheets with parchment paper (I used a baking stone). Drop 2 rounded tablespoons of dough for each cookie, space the cookies 1-2 inches apart on the prepared cookie sheets. Roll tops of cookie with raw sugar.
  4. Bake for 10 to 12 minutes. Allow to cool on the pan for 5 minutes, then move to a wire rack until cool. Store in an airtight container.
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Kat Hertzler

Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.

2 Responses

  1. These are amazing! After eating the first cookie, I wrote it on a recipe card and stuck it in my recipe box so I wouldn’t lose it! My kids love them as well. They are the perfect amount of spice, not over kill and the perfect amount of sweet to satisfy. Thanks for the recipe!

  2. BoredBaker

    The temp or time must not be correct in the recipe. Following the recipe they came out still raw. It says 325 degrees for 10-12 minutes.

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