Sorghum Sugar Cookie Recipe

Friends Drift Inn Farm – Recipes

Sorghum Sugar Cookie Recipe


Ginger Cookies with Sorghum
   
Gearing Up for the Holiday Cookie Exchange

Sorghum It’s NOT Molasses!

Sorghum; it’s something I grew up with. The orginal Friends Drift Inn produce stand featured sorghum grown by relatives in Eastern Kentucky. A staple of fall, sorghum offers a depth of flavor that perfectly compliment flavors of harvest including pumpkin and cushaw.

Holidays are just not holidays without these traditional Appalachian cookies! I make them for a candlelight service held in a tiny little historic church just down the road. When the relatives start piling in, the first thing they ask for is sorghum cookies and tea. Well, okay tea with a nip of bourbon. It’s a family thing.

If you never tasted sorghum….it’s hard to explain. Sorghum is rich and syrupy. It’s sweet, but has hints of a woodsy spice. If molasses is something you are familiar with…once you try sorghum you will never go back. Molasses is a by-product of sugar. Sorghum is an entity into itself.

Matt Jamie, the brains behind Bourbon Barrel Foods, has done something I did not think was possible. He improved the flavor of sorghum….by what process I cannot say. The finished product has less of a “bite” than traditional sorghum made here in Appalachia.

Sorghum cookies are a fall and winter favorite here in the big red barn. The cookies can be made in double batches, a good idea if you have kids on the prowl. With a little practice, sorghum sugar cookies are easy to make in a uniform size….a good choice if you are shipping food goodies off to college dorms.

Sweet, with just a little bit of ginger and sorghum these cookies should be a staple in your pantry. Smash these for an amazing cookie crumb crust for cheesecakes! They store well, if you can hide them from the kids and the husband. Giggles


Sorghum Recipes
   
Thanksgiving Recipes

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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.