Sorghum syrup, with its intensity mellowed by the depth of its unadulterated sweetness, is a versatile underdog. Sweet cane sorghum is usually harvested in the fall and cooked down into syrup. Sorghum can be hard to find, but if you spot a jar, snatch it up and make these cut-out cookies!
Sweet sorghum syrup is a wonderful alternative to the more widely known molasses. Sorghum is less smoky and pungent than molasses and enhances flavors instead of being overwhelming. It brings a wonderful, complex warmth and depth to anything it’s put on.
Sorghum syrup is made from the stalks of sweet sorghum canes. The sorghum grass is an ancient grain native to Africa and became popular in the South. Unlike molasses, which is a byproduct of cane sugar, sorghum syrup is pure and made by extracting the green liquid out of the stalks and boiling it until it’s amber-colored and thickened. This is the simplified explanation of the process, because it is hard work for those who do it!
I used Muddy Pond Sorghum which is made in the middle of Tennessee, but a lot of sorghum is made in the Appalachian regions in the South.
Now that I’ve gone on about how wonderful sorghum is, if you cannot find sorghum in your area, molasses, maple syrup, or honey should be able to be substituted. However, I have not tested the recipe with alternative liquid sweeteners.
These sorghum cut-outs are super soft yet thick and sturdy. The dough is rolled out to a 3/8” thickness. If you prefer thinner sugar cookies, roll the dough out to a 1/4” thickness and bake them for only 8-10 minutes.
The icing is simply powdered sugar and water instead of a royal icing to make everything easy. Since the icing is a thick consistency, it sets up quickly. There should be plenty of leftover icing if you choose to outline the cookies like I did. You could also use the extra to add a little more decoration if desired!
Maple sugar is sprinkled on top of the icing here. The cookies could be dusted with another decorating sugar, sprinkles, or the icing left as is!
SORGHUM SUGAR COOKIES
Makes about 16 cookies (depending on cookie cutter size) rolled 3/8” thick
INGREDIENTS
FOR THE COOKIES
- 2 cups (240 g) all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (98 g) unsalted butter, at room temperature
- 2/3 cup (132 g) granulated sugar
- 1/4 cup (80 g) sorghum syrup
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
FOR THE ICING
- 1/2 cup (60 g) powdered sugar, sifted
- 1/4 teaspoon vanilla (maple extract would also be great!)
- 2 1/2 – 3 teaspoons water
- a pinch of salt
- maple sugar, or other decorative sugar for sprinkling, optional
INSTRUCTIONS
In a medium bowl, whisk together the flour and baking powder; set aside. Add the butter, sugar, spices, and sea salt to the bowl of a stand mixer with the paddle attachment. Cream the butter and sugar for about three minutes until it begins to get light and fluffy. Add the sorghum and continue creaming for another minute. Add the vanilla extract and the egg, beating until it is well combined. Pour in the flour and mix just until the flour is incorporated, scraping the sides of the bowl as needed.
Divide the dough into two discs, wrap them in cling film and refrigerate overnight (or at least two hours). Take the dough out of the refrigerator about 20 minutes prior to rolling so it’s not rock hard.
Preheat the oven to 375 F. Lightly flour a work surface and roll the dough out to a height of 3/8”. Cut out shapes with cookie cutters and place on a baking sheet lined with a silicone mat. Re-roll scraps to use. I like to freeze the cut-outs on the baking sheet for about five to seven minutes prior to baking.
Bake the cookies for 11-12 minutes; let cool on the baking sheet for about five minutes before transferring to a wire wrack to continue cooling.
In a small bowl, stir together the sifted powdered sugar, water, and vanilla extract. The icing should be pretty stiff and not really runny. If it becomes too runny, add powdered sugar a tablespoon at a time until it thickens. Pour the icing into a piping bag with a small tip, a squeezable piping bottle, or a plastic bag with a small hole cut from the corner. Pipe your desired decorations, sprinkle with maple sugar, and let set!
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