Recipes: Sorghum Cinnamon Snaps

• Prep Time:75 min
• Cook Time:12 min
• Serves:36

 

Tagged:
appalachia, christmas, cinnamon, cookie, dessert, molasses, sorghum,

These cookies are some of the most perfect cookies we've made, both in looks and in flavor--in fact, we found ourselves making extra batches well beyond our testing period! They don't take long to make--just give them time to chill (which means you can do some of the work ahead and still have crispy, hot cookies). They bring out the best in sorghum molasses, too.

 

This recipe is part of our An Appalachian Christmas series--try them all and celebrate Christmas with some homegrown flavors.

 

 

Foodie Byte

These are great served with hot cider, mulled cider, hot chocolate, or red wine.

Ingredients

1 ½ sticks unsalted butter, room temperature
1 egg
2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 tablespoon cinnamon
pinch pepper
pinch salt
½ cup sorghum molasses

Preparation

Preheat oven to 375 degrees.
Cream sugar and butter together.
Add egg.
Combine dry ingredients in a separate bowl and add to creamed mixture.
Add molasses and stir.
Pinch into one-inch balls and roll in sugar.
Chill dough for one hour.
Once chilled, place on a cookie sheet lined with parchment paper about 3-inches apart (they will spread).
Bake for 12 minutes.
Cool on wire rack and enjoy.

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