This recipe from Debra Flowers at Flowers Garden Center and Deer Processing. They’re what we call “comfort food.” Enjoying sorghum is one of the advantages to being a Southerner, and this recipe is another way to enjoy this uniquely southern taste.


  •  1/2 cup margarine
  • 1/2 cup butter vegetable shortening
  • 1-1/2 cup sugar
  • 1/2 cup sorghum
  • 2 eggs, lightly beaten
  • 4 cups plain flour
  • 1/2 teaspoon salt
  • 2-1/4 teaspoon baking soda
  • 2 teaspoon ground ginger
  • 1-1/2 teaspoon ground cloves
  • 1-1/2 teaspoon ground cinnamon


  • In a large mixing bowl, cream margarine, shortening and sugar.
  • Beat in sorghum and eggs; set mixture aside.
  • In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon.
  • Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
  • Roll dough into 1-1/2-inch balls.
  • Roll in granulated sugar; place 2-1/2-inches apart on greased cookie sheet.
  • Bake at 350 degrees for 11 minutes.

Yields about 3 dozen cookies.

These cookies are soft and chewy. They freeze very well.

Thanks again to Debra Flowers and all our friends at

Flowers’ Farms
4550 Eatons Creek Rd
Nashville, TN 37208