Sorghum Gingerbread Cookies
Tasty gingerbread cookies are a wintertime staple.
  • Makes: 3 dozen
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 12 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:


  1. Cream together sugar, shortening and butter until light and fluffy. Beat in eggs and sorghum until well combined.
  2. In another bowl, whisk together flour, baking soda, spices and salt. Stir into the egg mixture until well blended.
  3. Shape the dough into a ball. Wrap securely in waxed paper and refrigerate for 3 hours. DO NOT SKIP THIS STEP.
  4. Heat oven to 325 degrees. Lightly grease cookie sheets. Roll out dough to ⅛-inch thickness. This is key. Cut into shapes and bake for 10 to 12 minutes.
  5. While the cookies cool, make the icing: Mix all ingredients together until they are well blended. Ice cooled cookies with an even coating. Allow icing to set.

Tips & Notes

The icing on these cookies will be a thin, opaque layer. You can wrap and store the cookies for up to three weeks.


Please enter your comment!
Please enter your name here