Ginger-Toffee Cookies

If all goes well, I’ll have a few different recipes today. So far, I just have one, and it happens to be something I mentioned a few months ago – Ginger-Toffee Cookies, made with Bits o’ Brickle.  

Ginger-Toffee Cookies

Brickle is not one of my favorite ingredients because I hate things that stick to my teeth. Luckily, in this recipe, they aren’t too sticky. They just add a nice crunch to a flavorful and spicy cookie.

Ginger-Toffee Cookies
Prep time
Cook time
Total time
Ginger-Toffee Cookies are ginger cookies made crunchy thanks to the addition of Bits o' Brickle.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 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 molasses (not blackstrap)
  • 1/2 cup toffee bits (Bit’s ‘o Brickle or Skor bits)
  • 1/4 cup minced crystallized ginger
  • 1 cup turbinado sugar (raw sugar)
  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
  2. Mix first 6 ingredients in medium bowl.
  3. Using an electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
  4. Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients.
  5. Mix in toffee and crystallized ginger. Chill dough 1 hour.
  6. Shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in
  7. turbinado sugar, coating completely.
  8. Place 12 balls on each prepared sheet, spacing evenly apart.
  9. Bake cookies one sheet at a time on center rack for about 15 minutes or until they appear slightly cracked on top but are still soft to the touch.
  10. Let cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
For an even nicer shape you can use 1/4 cup shortening and 1/2 cup butter in place of the 3/4 cup butter.




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  1. says

    Oooh, those Ginger Toffee Cookies sound divine – definitely worth getting Bits o’ Brickle stuck in your teeth for ;0)

    I hope all DOES go well for you today!! I love all of your posts :0)

  2. HPurcell says

    I made these cookies last week! They are delicious and I got lots of compliments. I will definitely make them again. I may go with 1/2 butter and 1/2 shortening and add cayenne the next time just to try it differently. This recipe is a keeper!
    I love this website! My friend told me about it recently! Keep up the good work!

  3. Hilary Purcell says

    These cookies are awesome! I have been making them nonstop! I double the recipe and freeze the cookies. They last several months in the freezer and taste yummy frozen.
    I submitted this recipe to the Houston Chronicle Holiday Cookie challenge in November 2009. It was selected as one of the top 12 cookie recipes from 125 submitted as a Holiday Cookie favorite. The recipe was in the December 9th, 2009 food section in the Roll with the Dough article. When I submitted the recipe I did give credit to Cookie Madness as the source of the recipe. Thanks for posting such wonderful recipes!

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