In The Kitchen

  Sorghum Spice Cookies

What is Sorghum?

Sorghum, often referred to as Sorghum bicolor or simply sorghum, is a cereal grain native to Africa that has been cultivated for over 5,000 years. It is a versatile crop known for its drought tolerance and adaptability to various climates, making it an essential food source for millions of people around the world. Sorghum is highly nutritious, rich in fiber, protein, and antioxidants, and is gluten-free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. We have a lot of sorghum around us because of the Amish harvest and have fresh sorghum for sale. 

What does it taste like?

The taste of sorghum can vary depending on the specific variety and how it is prepared. In general, sorghum has a mild, slightly sweet, and nutty flavor. Some describe it as having a similar taste profile to corn, but with a distinct earthy undertone. The texture of sorghum is chewy and can add a delightful crunch to various dishes. It can be used in both sweet and savory recipes, lending itself well to a wide range of culinary applications.

What can it be added on?

Sorghum can be added to a variety of dishes, including salads, soups, stews, and baked goods. It can be cooked and served as a side dish or used as a base for grain bowls or pilafs. Sorghum flour can be used to make gluten-free bread, muffins, and pancakes, while sorghum syrup is a popular sweetener with a rich molasses-like flavor. Furthermore, the grain can be popped like popcorn or ground into flour for use in porridge, cereals, and even beer. Most of us here in the Ozarks add it to biscuits. 

Sorghum Spice Cookies

These cookies have just the right amount of crispiness outside and soft chewy inside with just the right amount of autumn spice.
Prep Time 5 minutes
Cook Time 11 minutes
2 minutes
Total Time 17 minutes
Servings 19


  • 3/4 Cup Butter melted
  • 1 Cup Sugar
  • 1 Large Egg
  • 4 Tbl Sorghum
  • 2 Tsp Baking Soda
  • 2 Cups All-purpose Flour
  • 1/2 Tsp. Ginger ground
  • 1/2 Tsp. Cloves ground
  • 1 Tsp. Cinnamon ground
  • 1/2 Tsp. Salt
  • 1/2 Cup Raw Sugar or Regular Sugar


  • Preheat oven to 350˚
  • Melt the butter and add to mixer bowl. Ad sugar, egg, sorghum and cream mixture well.
  • Add the flour, baking soda, ginger, cloves, cinnamon and salt. Mix just till ingredients are combined.
  • Use a #2 cookie scoop and roll into raw sugar. Gently use palm of hand and flatten cookies just a bit. Put into a 350˚ oven and bake for 9-11 minutes. You will know they are done when they have cracked and start to brown on edges. Do not overcook.