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sweet sorghum butter shortbread cookies

sorghum butter shortbread cookies

These melt in your mouth shortbread cookies are full of delicious Southern Sorghum flavor!
5 from 1 vote
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Course: Appetizer, Brunch, Dessert
Cuisine: American
Keyword: butter, cookies, shortbread, sorghum
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 24 cookies
Calories: 80kcal
Cost: $5


  • 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
  • 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!


Sodium: 78mg | Calcium: 6mg | Sugar: 4.5g | Fiber: 0.2g | Potassium: 36mg | Cholesterol: 10mg | Calories: 80kcal | Saturated Fat: 2.4g | Fat: 3.9g | Protein: 0.9g | Carbohydrates: 10.4g