Sorghum Molasses Cookies-Super Soft and Fluffy Recipe

Sorghum molasses cookies are softer than traditional molasses cookies. Sweetened with sorghum syrup and brown sugar, they are, without a doubt, the softest, fluffiest molasses cookies I have ever tried! These don’t last very long in our house, so I always make a double batch. 

The secret ingredient in these cookies is applesauce. Applesauce is the perfect addition to making these cookies soft and moist without adding to or taking away from their flavor. If you prefer more crispy, chewy cookies, omit the applesauce and use just oil to make the cookies. 

What is sorghum molasses syrup?

Sorghum syrup is a natural sweetener, not to be confused with maple syrup. It is a thick dark syrup made from the juice of sorghum plants, a grass related to sugar cane and corn. It is often milder in flavor than blackstrap molasses, with slightly tangy and earthy undertones. Although it is generally called sorghum syrup, many traditional recipes still call it sorghum molasses.  

Make the sorghum molasses cookies:

Check the recipe card at the bottom of this post for the whole cookie recipe. 

Ingredients:

• All purpose flour
• Brown sugar
• White sugar (for rolling the cookies in)
• Oil
• Applesauce
• Sorghum syrup
• Large egg
• Salt
• Baking soda
• Cinnamon
• Ground ginger
• Cloves
• Nutmeg

Instructions:

Preheat the oven to 350 and line two baking sheets with parchment paper for easier cleanup. 

Mix:

Mix the oil, applesauce, egg, sugar, and sorghum syrup in a large bowl.

In a separate bowl,  combine flour, salt, baking powder, and spices until combined.

Add the dry ingredients to the wet ingredients and mix well. Using a wooden spoon makes this process easier. 

Chill the dough:

Cover the cookie dough and refrigerate for 3-4 hours or until it is chilled enough to handle. This is an important step and should not be skipped. Rolling the dough into balls is difficult unless it’s properly chilled.

Add the white sugar to a small bowl once the dough has chilled and you are ready to bake the cookies. We will use this later to roll the cookies in before they bake.

Roll the dough:

Because this is a stickier dough, I like to oil my hands with olive oil to prevent the dough from sticking to them while I’m rolling it into balls. 

Use a spoon to scoop some cookie dough out of the bowl, then transfer the dough to your hands to roll it into a ball. You could also try to use a cookie scoop, but I have found that the dough just sticks to the scoop, making it difficult to remove it. 

Roll the cookie dough ball in the sugar and place it on the prepared baking sheet. 

Bake:

Bake the cookies at 350° for 12-15 minutes or until the tops are completely set. The amount of time the dough sat in the fridge will affect the baking time. If the dough was in the refrigerator for 1-2 hours, the cookies might bake up in as little as 8-10 minutes. 

Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool. 

Warm sorghum cookies are even more delicious when paired with a glass of milk or a cup of your favorite tea. 

Store in an airtight container at room temperature for 1 week.

Substitutions:

If you don’t have sorghum molasses in your pantry, you can use regular molasses. This will result in soft molasses cookies that are just as delicious as cookies made with sorghum molasses. 

Light molasses: Substitute in a 1-1 ratio: 1/4 cup of light molasses for 1/4 cup of sorghum syrup. 

Dark molasses: 3 Tablespoons plus 1 Tablespoon of water. 

Freezer storage:

Sorghum molasses cookies freeze very well. Place the cooled cookies into a freezer-safe container and store frozen for 3 to 6 months.

Looking for more?

This recipe for vanilla whoopie pies is a real treat, especially if you like marshmallows!

Did you try this recipe? Let me know what you think!