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You are here: Home » Food Preparation » Recipes » Desserts & Cookies » Orange Ginger Cookies {with dairy-free option!}

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Orange Ginger Cookies {with dairy-free option!}

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Orange Ginger Cookies {with dairy-free option!} | Citrus and ginger blend together so nicely -- especially when paired with a little bit of molasses. And it ain't Christmas until the molasses comes out to play! You get all three in these soft, melt-in-your-mouth cookies. | TraditionalCookingSchool.com

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!

4.5 from 2 votes
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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.

Course Dessert
Author Melissa Norris

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

  1. Cream together sugar, molasses, egg, butter, and grated orange peel. 

  2. Stir in remaining ingredients until well combined. 

  3. Roll into 1-inch balls, dip in sucanat or evaporated cane juice, and place sugar side up on an ungreased cookie sheet. 

  4. Flatten slightly.

  5. Bake for 8 to 10 minutes or until lightly browned on the edges. 

  6. 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!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Desserts & Cookies Food Preparation Recipes Snacks

About Melissa Norris

Melissa inspires people's faith and pioneer roots at MelissaKNorris.com sharing all aspects of Pioneering Today. She lives with her husband, two children, seven cows, and five chickens in their own little house in the big woods of the Pacific Northwest. Through heirloom gardening, preserving the harvest, from scratch traditional cooking, and modern homesteading techniques, she shares how to implement the best of the old-fashioned pioneer skills into your modern life. For daily inspiration and tips, join her on Facebook, Pinterest, Google+, and catch her bi-monthly Pioneering Today Podcast.

Reader Interactions

Comments

  1. Ellen says

    December 27, 2014 at 9:04 am

    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.

    Reply
  2. marlene says

    July 25, 2015 at 10:05 am

    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?

    Reply
    • Melissa says

      July 25, 2015 at 4:45 pm

      Yes to both! Lemon and sprouted wheat would both be delicious

      Reply
  3. Tracy says

    December 14, 2017 at 7:06 pm

    Have you tried any gluten free flours with this recipe?

    Reply
  4. Dionne says

    December 23, 2019 at 1:18 pm

    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!

    Reply
4.50 from 2 votes (2 ratings without comment)

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