Tennessee Sorghum Cookies

These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.
By / Photography By Jill Melton | February 24, 2015


Preheat oven to 350F. In a large bowl, melt butter. Add sugar, molasses, egg, whisk well. Sift flour with cloves, ginger, cinnamon, salt and baking soda. Add to molasses mixture and stir. 

Cover a baking sheet with foil. Drop batter onto baking sheet at least 2 inches apart, with a small ice cream scoop or spoons. Sprinkle with sugar and coarse salt. Bake for 10 minutes. Let cool on foil 5 minutes. Remove to wax paper.

Yield: 24 cookies

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  • 12 tablespoons butter
  • 1 cup sugar
  • 1/3 cup sorghum molasses
  • 1 egg
  • 1 3/4 cups flour
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Sugar and coarse salt for sprinkling
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