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Christmas: Ginger-Toffee Cookies

Source of Recipe


Hilary Purcell



List of Ingredients



• 2 cups flour
  
• 2 tsp ground ginger
  
• 2 tsp baking soda
  
• 1 tsp cinnamon
  
• 1 tsp ground allspice
  
• ½ tsp salt
  
• ¾ cup unsalted butter, room temperature
  
• 1 cup dark brown sugar, packed
  
• 1 large egg
  
• 3 Tbsp molasses (not blackstrap)
  
• ½ cup toffee bits
  
• ¼ cup minced crystallized ginger
  
• 1 cup turbinado sugar
  






Instructions



1. Preheat oven to 350° F.
   
   
2. Mix flour, ginger, baking soda, cinnamon, allspice and salt in medium bowl. In separate bowl, cream butter and sugar. 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 one hour.
   
   
3. Shape dough into balls, about 1½ inches round. Roll each dough ball in turbinado sugar, coating completely. Bake cookies 8 minutes on greased cookie sheets. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer.
   
   Makes 24 cookies.