Ginger orange spice cookies are a quick treat based on a cake mix. I just love the lebkuchen or pfeffernusse German cookies that come out at Christmastime and these have that ginger and fruit flavor. When making treats for potluck, ginger orange spice cookies are my choice for a non-chocolate dessert.
You will need electric mixer, large mixing bowl, 2 cookie pans, silicone baking mats, medium cookie scoop (2 tbsp), spatula, wire cooling rack. Preheat oven to 350 degrees. Line cookie pans with silicone mat (or use parchment paper).
Place all ingredients in mixing bowl. Stir at low speed for 1 minute. Scrape down the sides of the bowl with a spatula. Mix for 1 minute more. The dough will pull together and be very sticky and hard to mix.
Use the cookie scoop to make 2 tbsp drops of dough on the cookie pan. Space 2 inches apart.
Use the back of the scoop to slightly flatten the dough. Sprinkle candied ginger pieces on each cookie.
Place pans in the oven. Cook for 17 minutes. They should be brown and crispy on the edges and still soft in the center.
Let cool on the pan for about a minute. Use a spatula to move cookies to the cooling rack. Cool for 10 or more minutes. Makes 24 cookies.
I store mine in gallon reclosable plastic bags with sheets of parchment paper between each layer of cookies. I keep them in the freezer (they will keep for several months). They taste great frozen, or let them warm up at room temperature for about 5 minutes.
Ginger orange spice cookies are easy and spicy with great chewiness. These are so good for a non-chocolate treat.
Ingredients
- 1 package Duncan Hines spice cake mix, 16 oz.
- ½ cup coconut oil
- ½ cup orange marmalade
- 1 egg, large
- 2 tsp ground ginger
- 6 tsp candied ginger, chopped
- pinch of salt
Instructions
- You will need electric mixer, large mixing bowl, 2 cookie pans, silicone baking mats, medium cookie scoop (2 tbsp), spatula, wire cooling rack.
- Preheat oven to 350 degrees. Line cookie pans with silicone mat (or use parchment paper).
- Place all ingredients in mixing bowl. Stir at low speed for 1 minute. Scrape down the sides of the bowl with a spatula. Mix for 1 minute more. The dough will pull together and be very sticky and hard to mix.
- Use the cookie scoop to make 2 tbsp drops of dough on the cookie pan. Space 2 inches apart.
- Use the back of the scoop to slightly flatten the dough. Sprinkle candied ginger pieces on each cookie.
- Place pans in the oven. Cook for 17 minutes. They should be brown and crispy on the edges and still soft in the center.
- Let cool on the pan for about a minute. Use a spatula to move cookies to the cooling rack. Cool for 10 or more minutes. Makes 24 cookies.
Notes
I store mine in gallon reclosable plastic bags with sheets of parchment paper between each layer of cookies. I keep them in the freezer (they will keep for several months). They taste great frozen, or let them warm up at room temperature for about 5 minutes.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Ginger type cookies are such a nice alternative to chocolate. I mean I love chocolate but ginger cookies have such a rich, unique flavor who only have them at Christmas time? Thanks for sharing pinned this to my group cookie board.
Hey Melissa, I love chocolate, but ginger just hits the spot sometimes! Thanks for visiting and pinning! Like you say, why save ginger only for Christmas?