Rating
0
Average: 0 (0 votes)
Active time
30 minutes
Total time
30 minutes
Yield
3 dozen cookies
Nutritioni
Ingredients

¾ cup softened butter

1 cup packed brown sugar

2 large eggs

¼ cup unsulfured molasses

1 ¾ cups whole sorghum flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 ½ teaspoons ground ginger

Raw, coarse, or sanding sugar (or white sugar) for coating

Instructions
  1. Preheat the oven to 375°F. Oil or butter a large baking sheet.
  2. In a large bowl, mix together the flour, baking soda, cinnamon, and ginger. Set aside.
  3. 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.
  4. 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.
  5. 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?

Jody
0
I had to add A LOT more sorghum flour to make the dough firm enough to touch. It was still soft to handle but I managed somehow. I decided to refrigerate it for a while to make the dough easier to handle. I also added a 1/4 each of nutmeg, clove, and allspice and increase the ginger to 2 tsp. Result was good and dough much easier to form into ball when refrigerated.
kellytoups
0
Thanks for the tip, Jody!

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