Sorghum Crinkles
Sorghum Crinkles are chewy, spicy cookies with warm cinnamon and ginger flavors, perfect for holiday gatherings or cozy afternoons with a glass of milk.
Ingredients
Instructions
- Combine vegetable oil and 1 cup sugar in a large bowl.
- Add egg; beat well. Stir in sorghum.
- In a separate bowl, mix flour, salt, soda, cinnamon, and ginger.
- Add dry ingredients to the molasses mixture; stir well.
- Roll dough into 1-inch balls. Roll each ball in remaining 1/4 cup sugar.
- Place 2 inches apart on a greased cookie sheet.
- Bake at 350°F for 10 to 12 minutes or until lightly browned.
- Remove from oven and transfer to wire racks to cool.
Tips & Substitutions
For a richer flavor, consider using a blend of whole wheat and all-purpose flour. If you don't have sorghum, molasses can be a suitable substitute, though it may alter the taste slightly. Ensure the dough is chilled for easier rolling if it becomes sticky. Baking time may vary depending on your oven, so keep a close eye on the cookies as they bake.
Serving Suggestions
Sorghum Crinkles are delightful on their own or paired with a scoop of vanilla ice cream for a special treat. They also complement a cup of tea or coffee perfectly. For a fun dessert platter, consider serving them alongside Poppy Seed Crescents for a variety of textures and flavors.
Storage & Reheating
Store leftover Sorghum Crinkles in an airtight container at room temperature for up to a week. For longer storage, they can be frozen; simply layer them between parchment paper in a freezer-safe container. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Sorghum Crinkles contains roughly 55 calories, with 1g protein, 10g carbohydrates, and 1g 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 oil in this recipe?
Yes, you can substitute vegetable oil with canola, sunflower, or even coconut oil for a different flavor profile. Just ensure the oil you choose has a neutral taste to keep the focus on the spices in the cookies.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to roll into balls. You can also lightly coat your hands with flour to help prevent sticking while shaping the cookies.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and still soft in the center. They will continue to firm up as they cool on the wire racks, so avoid overbaking them for the best texture.
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).