Imagine a cookie so delicate, so perfectly balanced, that it transforms your ordinary tea time into an extraordinary culinary experience. These Sorghum Tea Cookies are not just another sweet treat – they're a revelation for gluten-sensitive food lovers and cookie enthusiasts alike! Packed with rich, nutty flavor and a tender crumb, these cookies will have you reaching for seconds before you've even finished your first bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup sorghum flour
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the sorghum flour, baking soda, and salt to ensure even distribution of the leavening agent and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a fork or the bottom of a glass to create a uniform shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted – this is crucial for achieving the perfect cookie texture.
- When mixing dry and wet ingredients, mix just until combined to prevent tough cookies.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely before storing to maintain their crisp edges and soft center.
- For extra flavor, consider adding a light dusting of powdered sugar or a drizzle of chocolate after cooling.
- If you prefer a crispier cookie, bake for an extra 1-2 minutes, watching carefully to prevent burning.
- These cookies are naturally gluten-free, making them perfect for those with dietary restrictions.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
