Golden Barrel

Sorghum Crinkle Cookies

Chewy, full of flavor and simply delicious, these sorghum crinkle cookies could be your new favorites!

Servings

2dozen

Servings

2dozen

Ingredients

Instructions

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.
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.)
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.
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.