Friends Drift Inn Farm – Recipes
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 Sugar Cookie Recipe
Friends Drift Inn Signature Dessert
Cookie Recipe, Dessert, Snack
- ¾ cup of butter unsalted and softened, organic preferred
- 1 cup pure cane sugar
- 1 egg, organic preferred
- ¼ cup sorghum
- 2 cups all-purpose flour, organic preferred
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon of ground ginger (I prefer to grate fresh ginger root)
- ½ teaspoon ground cloves
- ¼ teaspoon pepper
- sugar for topping
1. In medium bowl cream together butter and sugar.
2. Beat in egg and sorghum.
3. In a separate bowl combine all dry ingredients, whisking through to disperse flavors.
4. Gradually add the dry ingredients to the buttery mixture mixing until smooth.
5. Cover with plastic wrap and refrigerate at least one hour. I usually let chill overnight.
6. Preheat oven to 375°. Line baking sheets with parchment paper.
7. Use your hands to roll dough into balls about 1 inch in diameter. Roll in sugar. I place the cookies 2 inches apart on baking sheets, and chill in the freezer section for about 5 minutes to help reduce cookie spread.
8. Bake for 10 to 12 minutes; the tops will crack. I let cool on the pans for an extra crisp cookie.
This will make about 4 ½ dozen cookies.
Notes and Observations:
Sorghum ginger cookies are a must have on your fall and winter table. I usually double this recipe, as they seem to magically disappear here at the big red barn. These are also a favorite to crush, making the base for mini pumpkin cheesecake crusts. Enjoy!
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