Kentucky Spice Cookies
These delicately spiced cookies have a secret ingredient, sorghum syrup. The subtle smoky flavor of the sorghum balances out the sweetness and spices in this buttery cookie.
2 dozen cookies
Ingredients:
¾ cup unsalted butter, softened
1 cup sugar
1 egg
¼ cup sorghum syrup
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
Raw sugar for topping
Method:
In a medium bowl, cream together the butter and sugar with an electric mixer. Beat in egg and sorghum. Mix until thoroughly combined.
In a separate bowl, combine all the dry ingredients, whisking to mix the spices into the flour. Gradually add the dry ingredients to the butter mixture, beat until smooth. Cover the dough with plastic wrap and refrigerator for 1 hour (or overnight).
Preheat oven to 325. Line baking sheets with parchment paper. Drop 2 rounded tablespoons of dough for each cookie, space the cookies 1-2 inches apart on the prepared cookie sheets. Sprinkle with raw sugar.
Bake for 10 to 12 minutes. Allow to cool on the pan for 5 minutes, then move to a wire rack. Store in an airtight container for up to 1 week.
Chef's Notes:
Sorghum syrup is Kentucky’s version of maple syrup or molasses. It’s earthy and sweet with a hint of spice. It can be used in place of molasses, corn syrup, honey, or maple syrup. Sorghum packs a nutritional punch. It is high in potassium, calcium, magnesium phosphorus and contains lots of antioxidants.
Sorghum syrup is a common staple in the south, but might not be as well know across the country. Look for it online if you can’t find it in your local grocery store.