Celebrate the festive flavors of the season with these Spiced Sorghum Cookies with Cranberry Glaze! Perfect for holiday gatherings, these cookies combine the cozy flavors of cinnamon and ginger with the wholesome goodness of sorghum.
Topped with a vibrant cranberry glaze, they offer the perfect balance of sweetness and tartness. These cookies are more than just a dessert – they’re a delicious way to bring holiday cheer to your table!
Spiced Sorghum Cookies with Cranberry Glaze
Ingredients:
Sorghum Cookie Recipe:
1 stick (8 tablespoons) butter or vegan butter (softened)
½ cup turbinado sugar
1 large egg
3 tablespoons sorghum syrup
1 teaspoon vanilla extract
¾ teaspoon baking powder
1 – 1 ½ teaspoon cinnamon
¼ – ½ teaspoon ground ginger
¼ teaspoon sea salt
2 cups gluten sorghum free flour blend
Cranberry Sorghum Glaze:
1 cup whole cranberries
1 tablespoon sorghum syrup
2 tablespoon water
½ teaspoon vanilla extract
1 cup powdered sugar
Directions:
Preheat oven to 375º F and line baking sheet with parchment paper. Set aside.
In a medium bowl or bowl of your stand mixer, add butter and beat until creamy and smooth, 30 – 60 seconds.
Add sugar and mix on medium speed until light and airy, about one minute. Then add egg, sorghum syrup and vanilla extract mix for about 30 seconds, then scrape down the sides and mix for about another minute.
Add baking powder, cinnamon, ginger, sea salt and gluten free sorghum flour blend and mix on low until the ingredients are well combined. Scraping down the sides as necessary.
The dough should be thick and easy to assemble the dough into two balls and place in plastic wrap or parchment paper. Press down into a disk, cover and place it in the refrigerator for a minimum of 30 minutes. Take out one disk of dough at a time leaving the other disk in the refrigerator until you are ready to use it.
Using a 1 ½ tablespoon scooper or 1 ½ tablespoon measuring spoon, gently roll dough into a balls and place on the parchment lined baking sheet or sheets. Use the back of a round drinking glass or the palm of your hand and press down to your desired thickness. They won’t really spread so keep that in mind. You can also roll the dough out and cut out shapes using cookie cutters. Bake for 10 minutes. Let cool.
In a saucepan, combine the cranberries, sorghum syrup, water and vanilla extract. Bring to a simmer over low-medium heat for about 6 – 8 minutes until cranberries burst. Let cool slightly. Place in an individual or high-speed blender and add one cup powdered sugar and mix until well combined. It will be a thick, red glaze.
Frost the cookies using approximately ½ teaspoon of glaze on each cookie. Use the back of a spoon to spread the glaze or drizzle the glaze using a plastic baggie with the corner cut off.
