Sorghum Gingerbread Cookies
Tasty gingerbread cookies are a wintertime staple.
Makes: 3 dozen
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 3 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: North Carolina Field & Family
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 3 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: North Carolina Field & Family
Ingredients
- 2 cups sugar
- ½ cup solid vegetable shortening
- ½ cup butter, softened
- 2 eggs
- ½ cup sorghum
- 4 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon each ground ginger, ground cloves and ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Icing
- 1 cup powdered sugar
- 2-3 tablespoons half-and-half
- 1 teaspoon vanilla
Instructions
- Cream together sugar, shortening and butter until light and fluffy. Beat in eggs and sorghum until well combined.
- In another bowl, whisk together flour, baking soda, spices and salt. Stir into the egg mixture until well blended.
- Shape the dough into a ball. Wrap securely in waxed paper and refrigerate for 3 hours. DO NOT SKIP THIS STEP.
- Heat oven to 325 degrees. Lightly grease cookie sheets. Roll out dough to ⅛-inch thickness. This is key. Cut into shapes and bake for 10 to 12 minutes.
- While the cookies cool, make the icing: Mix all ingredients together until they are well blended. Ice cooled cookies with an even coating. Allow icing to set.
Tips & Notes
The icing on these cookies will be a thin, opaque layer. You can wrap and store the cookies for up to three weeks.
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2 Comments
Join the discussion and tell us your opinion.
Is the flour used in these gingerbread cookies plain flour or self rising flour?
All purpose flour because the recipe calls for baking soda. That’s what I’m thinking.