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)
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
73 calories; 4g total fat; 7mg cholesterol; 43mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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