Sorghum Drop Cookies
Submitted by mpstuart
Old-fashioned drop cookies made with real sorghum syrup, buttermilk, and warm spices like cinnamon, ginger, and cloves. Topped with raisins and ready in 20 minutes.
YIELD
24 servingsPREP
10 minCOOK
10 minREADY
20 minSorghum syrup is one of the South’s best-kept baking secrets, and these drop cookies let it shine.
The dark, complex sweetness of sorghum pairs with brown sugar, buttermilk, and a trio of warm spices to create a soft, cakey cookie with deep, almost smoky flavor. Each one gets a raisin or two pressed into the top before baking.
They come together fast with just a bowl and a spoon, no mixer required. Twenty minutes from start to cooling rack.
If you’ve never baked with sorghum, this is the place to start.
Kitchen Tips
- Sorghum syrup is thicker and more complex than molasses. If you can’t find it, dark molasses is the closest substitute, but the flavor won’t be quite the same.
- Alternate the dry ingredients and buttermilk when adding to the creamed mixture. This keeps the batter smooth and prevents overmixing.
- These cookies are meant to be soft and cakey, not crispy. Pull them at 7 minutes if you want them extra tender.
Ingredients
Directions
Cream sugar and butter; beat in sorghum and egg.
Stir together flour, soda, spices, and salt.
Add to creamed mixture alternately with buttermilk; beat after each addition.
Drop by tablespoonfuls onto greased cookie sheets.
Top each with one or two raisins. Bake at 350℉ (180℃) for 7 to 10 minutes.
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