Ahhh…sorghum butter. Is there any flavor that could be classified as more Southern? Well, actually there’s a lot of flavors that can be classified as Southern, but this has to be one of our favorites. These melt in your mouth shortbread cookies are great to serve as an appetizer, with a cup of coffee, or just to nibble on during the afternoon. Not only are they bursting with sweet sorghum flavor, but they’re incredibly easy to make as well. Just whip together a few ingredients in a mixing bowl, chill, and bake. It’s that simple. However, make sure that you have a little bit of time for the dough to chill in the refrigerator for at least an hour. These sweet sorghum butter shortbread cookies are sure to be the next hit for your family or friends!
The Key to Simply Perfect Sorghum Butter Shortbread!
Sorghum is definitely the key ingredient in these Sweet Sorghum Butter Shortbread Cookies! However, you might be asking yourself…what the heck is sorghum? Well, sorghum syrup is very similar to molasses and honey. It has a thick texture that is very concentrated on sweet flavor. However, it has a bit of a tart kick to it. So, although the texture if similar to other syrups, the flavor definitely stands out on its own! Stay fabulous!
Looking for similar sweet foods to eat? Check out our recipes for Ultimate Peanut Butter Cheesecake Cookies AND Traditional Indiana Sugar Cream Pie!
sorghum butter shortbread cookies
- Mixing Bowls
- Plastic Wrap
- Cutting Board
- chef's knife
- baking pan
- Parchment Paper or Silicone Baking Mat
- 8 tbsp unsalted butter room temperature
- 3 tbsp sorghum
- ½ tsp pure vanilla extract
- ½ cup confectioner's sugar
- 1½ cup flour
- ½ tsp kosher salt
- Combine butter, sorghum, and vanilla in the bowl of a stand mixer. Blend together over medium speed for 30-60 seconds until completely combined.
- With the mixer running at low speed, slowly add the confectioner's sugar, flour, and salt. Allow the mixer to blend all the ingredients for at least 60 seconds until a thick dough has formed. Scrape down the sides of the bowl to ensure that all ingredients are combined.
- Transfer the dough to a piece of plastic wrap. Roll the dough into a flattened rectangular shape. Transfer to the refrigerator to cool for at least one hour.
- After the dough has chilled, unwrap the dough and slice into ½" cookies and transfer to a baking pan with parchment paper (or silicone baking mat). Use the tines on a fork to make decorative indentations on top of the cookie dough. Bake in a preheated oven at 350°F for 10 minutes. Transfer to a wire rack to cool. Eat fabulously with some coffee or tea!