Sorghum Cinnamon Snaps

These cookies are some of the most perfect cookies we’ve made, both in looks and in flavor — in fact, we found ourselves making extra batches well beyond our testing period!

This recipe is part of our An Appalachian Christmas series — try them all and celebrate Christmas with some homegrown flavors.


  • 1 ½ sticks unsalted butter, room temperature
  • 1 egg
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • pinch pepper
  • pinch salt
  • ½ cup sorghum molasses

Foodie byte: These are great served with hot cider, mulled cider, hot chocolate, or red wine.


  1. Preheat oven to 375 degrees.
  2. Cream sugar and butter together.
  3. Add egg.
  4. Combine dry ingredients in a separate bowl and add to creamed mixture.
  5. Add molasses and stir.
  6. Pinch into one-inch balls and roll in sugar.
  7. Chill dough for one hour.
  8. Once chilled, place on a cookie sheet lined with parchment paper about 3-inches apart (they will spread).
  9. Bake for 12 minutes.
  10. Cool on wire rack and enjoy.

Originally published at

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