Recipes
Molasses Sorghum Cookies
You’ll be surprised at how smooth and creamy your cookie dough becomes when you make molasses cookies with whole grain sorghum flour. Plus, they’re gluten free.
Prep Time:
30 minutes
Total Time:
30 minutes
Yield:
3 dozen cookies
Nutrition Facts
Nutrition Facts
- Calories: 90
- Total Fat: 4 g
- (Saturated Fat: 2.5 g)
- Sodium: 40 mg
- Carbohydrate: 13 g
- Fiber: 0 g
- Protein: 1 g
Ingredients
¾ cup softened butter
1 cup packed brown sugar
2 large eggs
¼ cup unsulfured molasses
1 ¾ cups whole sorghum flour, or 2 1/4 cups white whole wheat flour, plus more as needed
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
Raw, coarse, or sanding sugar (or white sugar) for coating
Instructions
- Preheat the oven to 375°F. Oil or butter a large baking sheet.
- In a large bowl, mix together the flour, baking soda, cinnamon, and ginger. Set aside.
- In another large bowl, beat together the butter and brown sugar until fluffy. Add the eggs one at a time, then the molasses, mix until well blended. Add the dry ingredients to the butter mixture. Beat at medium speed until the mixture doesn’t stick to the bowl, adding more flour if necessary.
- To form each cookie, make a golf-ball-sized ball, and then flatten it between your hands. Dredge each flattened ball in the raw sugar.
- Place the cookies on the prepared baking sheet about 1 to 2 inches apart, and bake for 6 to 7 minutes. (It’s important not to overcook the cookies, to make sure they stay soft and gooey.) Cool on a rack.
Recipe courtesy of Sara Baer-Sinnott, reprinted with permission from The Oldways Table, by Sara and co-author K. Dun Gifford. Oldways photo.
How’d it Taste?
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Sad Cookieless Mom says:
These cookies are pretty terrible, but at least you won’t want to inhale the entire batch. I made it with the white whole wheat flour substitute and I had to add a *ton* of extra flour. So many heaping spoonfuls I lost count, not to mention it took forever to beat in each spoonful before determining the dough was still too sticky. I think the quantity of extra flour may also have thrown off the spicing, because the cookies taste pretty bland. Not much molasses flavor either.
Recipe notes: 6 minutes was short in terms of bake time, too. The second batch of cookies fell apart as I slid them off the baking tray to cool, and the cookies have a bit of a raw flour taste. And golf-ball size balls resulted in 2 dozen cookies around 2.5-3” in diameter and required 2 baking trays/batches. A hint from my friend’s grandmother’s recipe: dredge the ball of dough in the sugar, place on the cookie sheet, and press it down with a flat-bottomed glass.
Given this recipe used 1.5 sticks of butter, 1 packed cup of brown sugar plus quite a lot of turbinado to dredge the cookies in, and 2.5+ cups of flour, next time I may as well make my friend’s grandmother’s molasses cookie recipe, which I know tastes delicious. It can’t be *that* much less healthy.
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