You know how some people are addicted to shoes? Well…
I’m addicted to new baking recipes! One of my favorite things about the Christmas season is our neighborhood’s annual Christmas cookie exchange.
Call me sloppy, but I prefer to think that Christmas wouldn’t be Christmas without throwing flour in the air and tossing sugar sprinkles on the counter. 😉
So many of my favorite recipes have been handed down from friends or family, and this one is no different. Citrus, ginger, and molasses blend together so nicely in these soft, melt-in-your-mouth cookies!
And did you know that molasses used to be a major baking ingredient because farmers grew their own sweet sorghum to make into molasses? It was cheaper and easier to get than sugar! And guess what, you can make your own too!
Orange Ginger Cookies {with dairy-free option!}
Citrus, ginger, and molasses blend together so nicely in these soft, melt-in-your-mouth cookies!
Makes approximately 24 cookies.
Ingredients
- 3/4 cup Rapadura or sucanat, whizzed in a blender until a fine powder
- 1/4 cup molasses
- 1/2 cup grass-fed butter melted, OR 1/3 cup melted coconut oil
- 1 organic or pastured egg
- 1 tablespoon orange peel, freshly-grated
- 2 cups sprouted spelt flour or 1-3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
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Cream together sugar, molasses, egg, butter, and grated orange peel.
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Stir in remaining ingredients until well combined.
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Roll into 1-inch balls, dip in sucanat or evaporated cane juice, and place sugar side up on an ungreased cookie sheet.
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Flatten slightly.
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Bake for 8 to 10 minutes or until lightly browned on the edges.
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Allow to cool for a couple of minutes on pan before transferring to cooling rack.
What’s your favorite Christmas cookie recipe?
For more Christmas cookie love, check out our Spicy Chocolate Gingersnaps!
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The recipe looks really super and I have lots of sprouted wheat berries just begging to be ground up and used! Thanks for posting this.
I want to make these right now lol! I dont have an orange. Do you think i could leave it out or use lemon?? Also could I use sprout wheat flour instead of sprouted spelt?
Yes to both! Lemon and sprouted wheat would both be delicious
Have you tried any gluten free flours with this recipe?
I just made these! I wanted to make them gluten free, so I used a GF flour blend of rice, coconut, and arrowroot. I used my home made lard for the fat. I didn’t have fresh orange rind but I did have dried so I used that and also added 1 drop of sweet orange EO. These were so easy and taste wonderful. I think that next time I will slightly increase the ginger. All in all, these are keepers!