Citrus, ginger, and molasses blend together so nicely in these soft, melt-in-your-mouth cookies!
Makes approximately 24 cookies.
Cream together sugar, molasses, egg, butter, and grated orange peel.
Stir in remaining ingredients until well combined.
Roll into 1-inch balls, dip in sucanat or evaporated cane juice, and place sugar side up on an ungreased cookie sheet.
Bake for 8 to 10 minutes or until lightly browned on the edges.
Allow to cool for a couple of minutes on pan before transferring to cooling rack.