Early's Sorghum Cookies

Early's Sorghum Cookies

If you're looking for a soft Sorghum Cookie with a great balance of sweet and spicy, you've come to the right place!


2 cups all purpose flour

1 tsp baking soda

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp cardamom

1/2 tsp allspice

3/4 cup butter (1 1/2 sticks)

1/3 cup dark brown sugar

1/3 cup Early's sorghum

1/3 cup granulated sugar (plus around 1/3 cup for rolling)

1 large egg

1 tsp pure vanilla extract


1. Preheat your oven to 350 degrees. Line 2 sheet pans with unbleached parchment paper.

2. In the bowl of a stand mixer, beat butter and sugars together with the paddle attachment. (This can also be done the old fashioned way with a wooden spoon, it will take longer!) Beat until light and fluffy.

3. Mix in your egg, sorghum, and vanilla. Once the mixture is combined, add your flour, baking soda, and spices to the bowl. Mix on low until the dry ingredients have been incorporated.

4. Using a cookie scoop or a spoon, scoop and roll cookies that are about 1 inch wide. Pour your extra sugar into a bowl, and drop in each cookie, rolling each one to coat the outside. Place each cookie on your lined baking sheets, leaving 2 inches between each one. Bake for 10-12 minutes, the cookies will be lightly browned.


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