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+ servings
Ginger Cookies

Ginger-Toffee Cookies

Ginger-Toffee Cookies are ginger cookies made crunchy thanks to the addition of Bits o' Brickle.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 24
Author Cookie Madness


  • 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.