Brown Butter Sorghum Cookies

The love of my life, in cookie form.

While living in Cincinnati, just across the river from Kentucky, I fell for sorghum - a molasses like sweetener grown throughout Kentucky and beloved by the south at large. Dark, sour, and nutty, sorghum adds complexity and depth when introduced.

I decided to combine browned butter with sorghum to make the cookie I’ve since become known for among friends. Since initially making this with sorghum, I’ve tried it with pomegranate molasses and it’s my new go-to. Like sorghum, it’s tart and interesting and brightens up the richness of the brown butter like a charm. I’d love to try these with date molasses too - in that case, it’s a 1:1 swap from sorghum.

To make these with pomegranate molasses, refer to the notes below.

Ingredients

1 1/3 c butter

1 3/4 c (385 grams) brown sugar

1/4 c sorghum* OR 1/8 c pomegranate molasses + 1/8 c honey

4 tsp vanilla extract

1 whole egg plus 1 egg yolk

2 1/2 c (350 grams) flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

Maldon salt or turbinado sugar (optional)

Method

*NOTE: Pomegranate molasses is easier to come by than sorghum, but generally far more tart. To substitute it for the sorghum, use 1/4 cup of equal parts pomegranate molasses and honey (eg 1/8 c pomegranate molasses plus 1/8 c honey). Tweak the ratio in favor of slightly more honey and slightly less pomegranate molasses for a mellower cookie.

In a pan set over medium low, brown the butter. After it’s brown, you should have approximately one cup of browned butter. Transfer to a large bowl and allow to cool slightly.

Add the brown sugar to the bowl with the browned butter and cream together with a hand or stand mixer until creamy.

Add in the sorghum or the molasses mixture* (see notes), followed by the vanilla.

Then one at a time add the whole egg followed by the egg yolk, mixing until combined.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the wet mixture in 2-3 batches, then transfer the dough to the fridge for 1-3 hours to rest.

Meanwhile, pre-heat your oven to 350 degrees.

Form the dough into small-medium sized balls (about 3 tablespoons each) and if you choose, roll them in turbinado sugar for crunch (optional). Space them several inches apart on a lined baking sheet; if you didn’t add turbinado, a few flakes of maldon salt on each cookie is a nice alternative too. Bake for 11 minutes, until nicely domed and spread. They may not look done - we’re looking for that perfect squidgy, rich interior.