My coworker William Moore brought in a bag of spice cookies last week that were quickly gobbled up.
These are especially tasty in the fall because of all the warm spices. They cook up so perfectly, people will swear they look store-bought, even though the taste is definitely homemade.
SORGHUM CLOVE COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 sticks butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar, plus 1/2 cup for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup sorghum or molasses
Whisk together flour, baking soda, spices and salt until combined; set aside.
With a mixer, beat butter with brown sugar and 1/3 cup granulated sugar until light and fluffy. Reduce speed and add yolk and vanilla; increase speed to medium and beat about 20 seconds.
Add molasses and beat about 20 seconds, scraping bottom and sides of bowl once with a rubber spatula. Reduce speed to low; add flour mixture and beat about 30 seconds, scraping bowl once. Give dough a final stir by hand to ensure no pockets of flour remain.
Place remaining 1/2 cup sugar in a shallow bowl. Use a 2-tablespoon disher or ice cream scoop to create uniform balls. Toss balls in sugar to coat and place on parchment paper-lined cookie sheet about 2 inches apart. Bake at 375 degrees until cookies are browned, puffy and edges have begun to set, about 10 minutes, rotating sheet halfway through baking time. Let cool 5 minutes on baking sheet, then transfer to wire rack. Makes 3 dozen.