Orange Ginger Cookies

For the past couple of weeks I’ve baked these cookies a number of times, tweaking the recipe each time. Now I can’t seem to stop eating them, so I had better share them around … too dangerous to keep. It’s the combination of orange and ginger that I am loving so much.

With the first batch that I made, the dough went into the fridge overnight. They were way too hard to shape, but I did manage it, after warming them to room temperature again. Because of this I reduced the quantity of flour and now they are way better. Nice and easy to drop onto a cookie sheet while they are warm and then chill them.

I hope you enjoy them as much as I do.

Orange Ginger Cookies

I hope you enjoy these as much as I do.


  • 75 g butter
  • 100 g sugar
  • 55 g almond flour
  • 45 g oat flour
  • 55 g sweet rice flour
  • 65 g sorghum flour
  • 40 g tapioca starch
  • 35 g buckwheat
  • 100 g fancy molasses
  • 1/2 tbsp gingerbread spice
  • 1/2 tsp cinnamon
  • 1 tsp ginger powder
  • 2 tsp fresh grated ginger
  • 3 tsp orange zest 1 orange
  • 2 tbsp orange juice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt


  • Preheat the oven to 350°F (180°C)
  • Place the sugar, butter and molasses in a small pan and gently heat until the sugar has dissolved. Add the fresh grated ginger, orange juice and orange zest to this warm mix. Cool slightly and add the baking soda (this will foam a little)
  • Line two baking sheets with parchment paper and drop a teaspoon size amount of dough, leaving enough space fir the cookies to spread. Flatten cookies with the back of a spoon to about 1/2 inch thick. Wet the spoon with water if dough starts to stick.
  • Chill the cookies for about an hour before baking.
  • Bake at 350 12 minutes.

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