The last few weekends, Trevor and I have visited my mom and step-dad in the Irish Hills. They live in the country on a lake and it’s been great to take walks, look at the leaves, and enjoy a Michigan fall.
We’ve also been using my mom’s big kitchen to bake up a storm. Last weekend we made pumpkin chocolate chip cookies and ginger cookies. Trevor also made his very first pie, a pumpkin pie with ginger, and it was amazing!
Ginger Cookies with Bourbon Vanilla Sorghum
3/4 cup butter, at room temperature
1 cup sugar
2 tbsp freshly grated ginger
2 cups flour
2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
extra sugar for rolling
Preheat the oven to 350. Cream the butter and sugar together. Add the egg, sorghum, and fresh ginger. Add the dry ingredients and mix until just blended. Scoop dough into teaspoon sized balls and roll in granulated sugar. Place on parchment paper lined cookie sheets and bake for 10 to 12 minutes.
*I adapted this recipe to include the sorghum. If you don’t have any, the cookies can also be made with molasses.