Ginger Snap Dough

Sorghum Ginger Snaps

Baking Time: 10 -12 minutes

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Rating: 4.0/5 (2 votes cast)

An all time favorite cookie with a snap of sorghum flavor!

Ingredients

  • War-Eagle-Mill-All-Pupose-Flour1 cup brown sugar
  • 3/4 cup vegetable oil
  • 1/3 cup sorghum molasses
  • 1 egg
  • 2 cups WEM Organic All Purpose Flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/3 cup white sugar for coating

Instructions

  1. Preheat oven to 375°.
  2. In a large bowl, mix together brown sugar, oil, sorghum and egg.  Combine flour, baking soda, salt and spices. Stir into the sorghum mixture.
  3. Roll dough into 1 inch balls. Roll each ball in white sugar then place balls 2 inches apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until center is firm.  Cool on wire rack.

Makes 3 dozen

Recipe Tips and Tricks

Note: Feel free to roll out dough onto a floured surface and use a cookie cutter to make fun cookie shapes!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Road | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact