Sorghum Pfeffernüsse Cookies

Name: Sorghum Pfeffernüsse Cookies
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 2 cups whole grain sorghum flour; 1 ½ teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; ½ teaspoon ground cardamom; ¼ teaspoon ground black pepper; ½ teaspoon baking soda; ½ teaspoon salt; 1 stick butter, softened; 1/3 cup packed dark brown sugar; 3 tablespoons sorghum syrup; 1 large egg; 1 teaspoon vanilla extract; Powdered Sugar, for finishing

Prep Time

20 Minutes

Make Time

1 Hours 30 Minutes

Yield

About 30 cookies

Sorghum Form

Flour
Syrup

Your family’s new favorite holiday cookie: sweet, spiced and packed with whole grain goodness.

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Ingredients

2 cups whole grain sorghum flour
1 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon ground black pepper
½ teaspoon baking soda
½ teaspoon salt
1 stick butter, softened
1/3 cup packed dark brown sugar
3 tablespoons sorghum syrup
1 large egg
1 teaspoon vanilla extract
Powdered Sugar, for finishing

Instructions

Whisk together the sorghum flour, cinnamon, ginger, nutmeg, clove, cardamom, black pepper, baking soda and salt in a medium sized bowl.
Mix butter and brown sugar together in a stand mixer fitted with a whisk attachment or with a hand mixer. Cream together on medium high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl and beat in the sorghum syrup, egg and vanilla extract. Beat until smooth and homogenous.
Pour the dry ingredients into the mixing bowl with the wet ingredients and mix on low speed until just incorporated. Scrape down the sides of the bowl and mix on medium speed until a dough forms.
Turn the dough out onto plastic wrap and form into a log. Tightly wrap and allow to chill in the refrigerator for 1 hour, or until firm.
While the dough is chilling, preheat the oven to 350°F and line 2 sheet trays with parchment paper.
Remove the dough from the refrigerator and, working quickly, pinch off golf ball sized pieces of dough and shape into balls. Place the balls onto the lined sheet trays about 2 inches apart, the cookies do not spread much.
Bake for 12-15 minutes until set on top and lightly browned on bottom.
Remove from the oven and allow to cool for 5 minutes.
Place the powdered sugar into a large bowl and toss the cookies in the sugar while still warm to coat. Set aside and allow to cool completely.
Once fully cooled, toss in powdered sugar one more time to fully coat each cookie. Enjoy!