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.
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 are ginger cookies made crunchy thanks to the addition of Bits o' Brickle.
- 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
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Mix first 6 ingredients in medium bowl.
- Using an 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.
- Mix in toffee and crystallized ginger. Chill dough 1 hour.
- 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 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.
- 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.
Tried this recipe?Let us know how it was!
Congratulations! It is a good recipe. I’ll try to find it in the Chronicle’s recipe database.
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!
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!
For me, it’s worth the stuck-in-the-teeth annoyance. I love those toffee bits! Can’t wait to hear how these turn out.
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)