Lois' Sorghum Cookies
Lois' Sorghum Cookies offer a rich, spicy flavor with hints of cinnamon, cloves, and ginger, perfect for those who enjoy hearty, flavorful treats with a touch of molasses.
Ingredients
Instructions
- Cream Crisco and sugar; beat in eggs.
- Add molasses and lemon juice, then blend well.
- Mix and sift dry ingredients.
- Add dry ingredients to the creamed mixture.
- Add boiling water and mix well.
- Chill thoroughly.
- Drop by teaspoons on a greased cookie sheet. Sprinkle with sugar.
- Bake in a moderate 350°F oven for 8 to 10 minutes.
- Makes 4 dozen small cookies.
- For large cookies, drop by tablespoon and bake 10 to 15 minutes.
- This recipe yields 2 dozen large cookies.
Tips & Substitutions
For an extra flavor boost, consider adding chopped nuts or chocolate chips to the dough. If you prefer a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. Be sure to chill the dough thoroughly before baking to achieve a better texture. If you want to try something different, consider incorporating flavors from American recipes like cinnamon or nutmeg.
Serving Suggestions
These cookies are delightful on their own, but they also pair beautifully with a glass of milk or a cup of tea. For a festive touch, serve them alongside Homemade Hot Rolls during gatherings. Consider adding a scoop of vanilla ice cream for a delicious dessert twist or enjoy them as a snack at any time of the day.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer and then transfer them to a freezer-safe bag for up to three months. To reheat, simply warm them in a 350°F oven for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Lois' Sorghum Cookies contains roughly 15 calories, with 0g protein, 3g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or coconut oil for a different texture and flavor. Just keep in mind that butter will give the cookies a richer taste, while coconut oil may add a slight coconut flavor. Ensure that any substitute is in the same quantity as the original fat for best results.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, try adding an extra tablespoon of flour at a time until it reaches a manageable consistency. Alternatively, chilling the dough for an additional 30 minutes can help firm it up. Just remember to avoid adding too much flour, as it may change the texture of your cookies.
Can I make these cookies gluten-free?
Absolutely! To make gluten-free sorghum cookies, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda and other ingredients are also gluten-free. This will allow you to enjoy delicious cookies while accommodating gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).