Our ancestors in East Tennessee knew the sweetening power of sorghum. They knew when times were hard and white sugar was scarce they could count on sorghum to sweeten things.
Today, we might have all the white granulated sugar we need – and we use white sugar often in holiday baking, But in special cookie recipes, we look back to the old days and pour a bit of sorghum into the recipe. It reminds us of that earthy, wonderful flavor and the days when getting sugar was a rare treat.
Sorghum Spice Cookies
- Prep Time: 145
- Cook Time: 10
- Total Time: 2 hours 35 minutes
- Yield: 4 Dozen 1x
- 1 cup granulated sugar, plus more sugar for flattening cookies
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup sorghum
- 1 large egg
- 2 cups The Old Mill Plain Unbleached Flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- Pinch of cinnamon
- 2 tablespoons milk, water, or orange juice
- Gold or sugar sprinkles, for dusting on top
- Place the sugar and 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.
- 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.
- Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator, and pinch the dough into 1-inch pieces and roll into balls. Place on the baking sheet, and flatten the cookies with the bottom of a juice glass dipped in granulated sugar.
- Place the baking pan in the oven, and bake until lightly browned around the edges, 8 to 10 minutes. Remove the cookies at once to a rack to cool. Repeat with the remaining cookie dough.
- Once the cookies are cooled, make the Sugar Glaze. Place the confectioners’ sugar and cinnamon in a small mixing bowl and whisk in enough milk, water, or orange juice until the mixture is smooth but not runny. Drizzle the glaze over the cookies with the back of a spoon. Sprinkle with sugar sprinkles, if desired.