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.
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- ¾ cup 1-½ sticks unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 3 tablespoons molasses not blackstrap
- ½ cup toffee bits Bit’s ‘o Brickle or Skor bits
- ¼ 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 ½-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.