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Orange-Raisin Ginger Cookie Mix in a Jar

Print Makes about 1 (945 mL) jar
A delicious gift for your favourite baker. Deliver this mix for orange ginger cookie in your 945 mL Ball® Jar. Be sure to include the recipe card so your giftee can bake a batch.

Level of Ease:


Preserving Method:

Enjoy Now

You Will Need:

  • 320 g flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 100 g minced candied orange peel
  • 100 g raisins
  • 85 g light brown sugar
  • 85 g granulated sugar
  • 2 tsp ginger
  • 1-1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1 (945 mL) glass preserving jar with lid and band


  1. COMBINE flour, baking soda and salt. Place mixture into a 945 mL jar, firmly packing.
  2. COMBINE candied orange peel and raisins. Layer over flour mixture, gently pressing to make an even layer. Place light brown sugar in jar, packing firmly.
  3. STIR together granulated sugar, ginger, cinnamon, allspice and cloves until evenly blended. Layer into jar, firmly packing. Adjust cap.
  4. CREATE recipe card for preparing Orange-Raisin Ginger Cookies (see recipe below). Tie recipe card around the neck of the jar with ribbon or raffia. Makes base for one recipe of Orange-Raisin Ginger Cookies.
Orange-Raisin Ginger Cookies
Makes 2-1/2 dozen cookies
  1. 225 g unsalted butter, softened
  2. 170 g mild flavoured molasses
  3. 1 large egg
  4. 200 g granulated sugar
  5. PREHEAT oven to 180ºC. Remove mix from jar, keeping layers separate. Beat butter, granulated sugar mixture and light brown sugar until light and fluffy, using an electric mixer. Beat in egg and molasses.
  6. ADD remaining dry ingredients, mixing just until evenly combined. Form dough into a ball and cover with plastic wrap. Refrigerate dough until firm, about 2 hours.
  7. REMOVE dough from refrigerator. Shape dough into 3.8 cm balls. Roll each cookie ball in granulated sugar to dust, optional. Place cookie dough on parchment lined baking sheet 5 cm apart.
  8. Bake at 180ºC for 10 to 12 minutes.

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