Makes about 24 cookies
These chewy sorghum syrup cookies are perfect for the holidays. Fresh ginger and ground pepper give the cookies a subtle spicy bite while the rich sorghum syrup sweetens them. We like to roll the cookies in turbinado sugar before baking to add a bit of sparkle and crunch. Santa will thank you if you leave these out for him on Christmas Eve.
2 ¼ cups AP flour
1 ½ teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
¼ teaspoon freshly ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
⅛ teaspoon freshly ground pepper
⅛ teaspoon cayenne
¾ cup unsalted butter, at room temperature
¾ cup packed dark brown sugar
¼ + 2 tablespoons cup sorghum syrup
1 teaspoon fresh grated ginger
1 teaspoon pure vanilla extract
1 large egg
Flaky sea salt for topping
Pinch more cayenne for topping (optional)
¼ cup turbinado sugar for rolling
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cardamom, fine sea salt, pepper and cayenne; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, sorghum syrup, fresh ginger and vanilla extract until well combined and fluffy, about 3 minutes. Add in the egg and beat another 1 minute, until fluffy. With the mixer on low, gradually add in the flour mixture and beat until just combined. Wrap dough in plastic wrap and refrigerate for at least 3 hours or overnight. Spoon out about 2 tablespoons of dough and roll into 1 ½ inch balls. Roll the dough balls in the turbinado sugar and place on prepared baking sheet, 2 inches apart. Sprinkle each cookie round with flaky sea salt and a tiny pinch of cayenne if desired.
Bake for 12-15 minutes, then transfer to a wire rack to cool.