Warning: You’re going to need a lot of willpower to keep from gobbling up these cookies before dessert. Perfectly chewy with a crunchy crust from turbinado sugar, these spice-laden delights are a true taste of fall. They’re so good right out of the oven, but let them cool completely if you’re planning on packing them in your picnic basket.
Ingredients
- 1¾ cups flour
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup sorghum syrup
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 egg
- 1 teaspoon vanilla
- Turbinado sugar, for rolling
Instructions
Preheat oven to 350°. Spray or line two baking sheets with parchment paper.
Combine flour, cinnamon, ginger, allspice, cloves, baking soda and salt in a small bowl. In a large bowl, beat butter, sorghum syrup and sugars until smooth. Mix in egg and vanilla; stir until combined. Add flour mixture to butter mixture; stir just until dough comes together.
Using a tablespoon, form dough into 2-inch balls. Roll balls in turbinado sugar until well coated; place on prepared sheets.
Bake until edges of the cookies are set and tops are crackly, about 10 minutes. Let cool on sheets 5 minutes; transfer to a wire rack and let cool completely.
