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Ginger-Toffee Cookies

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Rating: 5   Reviews: 6 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 24
These soft, spicy and assertive cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside.
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
3 tablespoons dark robust-flavored molasses (do not use blackstrap)
1/2 cup toffee bits
1/4 cup minced crystallized ginger

1 cup turbinado sugar (raw sugar)
Ginger-Toffee Cookies Recipe at
Preheat oven to 350 degrees F. Butter 2 large (16 by 14-inch) baking sheets.

Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute. Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.

Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Recipe created exclusively for by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bite-Sized Bliss: Holiday Cookies
 Toffee Cookies & Bars
Nutrition Facts per Serving
Yield:   Makes 24
Calories: 73
Fat. Total: 4g
Protein: 1g
Carbohydrates, Total: 9g
Sodium: 43mg
% Cal. from Fat: 49%
Cholesterol: 7mg
Spotlight Recipe Review See all 6 reviews »

Rating: 4
by: susan s Reviewed: 12/08/2009
Looks good and will try it for Christmas.
After I eat one, you will get the whole story. Thanks.
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