Sorghum Cookies from Anne Byrn's "American Cookie" Cookbook
 
 
Ann Byrn's new American Cookie cookbook is out and we jumped at the chance to try these Molasses (we used sorghum) cookies that will be perfect for the holidays!
Author:
Recipe type: cookies
Cuisine: dessert
Ingredients
  • 1 ¼ cups granulated sugar, divided
  • ¾ cup vegetable shortening (see
  • Baking Tips) or ½ cup (1 stick) unsalted
  • butter, at room temperature
  • ¼ cup molasses or sorghum
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • MAKES: About 4 dozen (2 ½” to 3") cookies
Instructions
  1. Place 1 cup of the sugar and the shortening or soft butter in a large mixing bowl. Beat with an electric mixer on medium speed until creamy, about 2 minutes. Add the molasses and egg, and beat on low until just combined.
  2. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, and salt. Fold into the creamed mixture, and mix on low speed until just combined, 30 seconds. Remove the beaters, cover the bowl with plastic wrap, and chill for 1 to 2 hours.
  3. Place a rack in the center of the oven, and preheat the oven to 350° F.
  4. Remove the dough from the refrigerator. Drop the dough in 1" pieces onto ungreased baking sheets. Space each piece about 3" apart. Roll the pieces in the remaining ¼ cup granulated sugar to form balls. Flatten the cookies with the bottom of a juice glass. Place the pan in the oven.
  5. Bake the cookies until lightly browned around the edges, 7 to minutes. (Grandma Hartman would pull her cookies out of the oven between 6 ½ and 7 ½ minutes, just to make sure. She liked the cookies to be soft when they came out of the oven. But you can bake them slightly longer.) Remove the cookies with a metal spatula and transfer to a wire rack to cool for 2 minutes before serving.
  6. Repeat with the remaining dough. Store the cookies in an airtight container.
  7. © Ann Byrn: American Cookie. All Photos: KnoxFoodie
Notes
We added a pinch of Olde Virden's Hot Sprinkles to half our cookies to kick things up a little... and it works great with the spicy ginger!
Recipe by KnoxFoodie at https://knoxfoodie.com/2018/11/02/sorghum-cookies-from-anne-byrns-american-cookie-cookbook/