Ginger Toffee Cookies

We’re ready for fall recipes now right? These ginger toffee cookies are kind of insanely good and they’re the perfect cookie to move towards those cozier recipes this year.

These are a chewy, soft molasses cookie with lots of warm spices (obviously including ginger), and a big ol pile of toffee chunks. You end up with these crackly, pretty little cookies that are super yummy and cozy, but you still don’t have to turn on your oven for hours on end while it’s still hot outside. Let’s get to it!

How to Make Ginger Toffee Cookies

We’re starting off by stirring together the dry ingredients in a small bowl- in this case we’re using lots of warm spices. I’m using a pretty classic mix of spices, heavy on the cinnamon and ginger here, but you can use any combination of spices you prefer. You could even swap in pumpkin pie spice for an easy switch!

Then we’re beating together the butter and sugar until light and fluffy. Add in the egg, molasses, and vanilla extract and mix well to combine. The molasses adds sweetness, but it also creates a really chewy texture in these cookies.

Add in the dry ingredients and mix everything until well combined and there’s no dry pockets of flour remaining. Then we’re adding in the toffee bits- I’m just using some bits I found at the grocery store near the chocolate chips, but you can make your own if you prefer, or you can even buy toffee bars and simply chop the toffee into little bits.

These cookies get rolled in sugar and topped with a little sprinkle of flakey salt before baking. The sugar creates the perfect crunchy crust around the whole cookie and helps create that crackly top, and salt gives these cookies a little balance.

You want to make sure to avoid over-baking these cookies- they will be puffy when you pull them out of the oven and just slightly golden around the edges, but they will settle as they cool. And that’s it- a sweet and easy taste of fall that I think you’ll be truly addicted to.

Tips & Tricks for Amazing Ginger Toffee Cookies

Here are my tips and tricks to help you along the way to making these ginger toffee cookies:

• Use any mixture of spices that you like: I am using a pretty classic mix here, but you can adjust to your tastes with no impact on the rest of the recipe.
• Use room temp ingredients to ensure that everything mixes together easily. This helps ensure that your cookies have the right texture and prevents the need to over-mix the cookie dough.
• Where can I find toffee bits? My grocery store always carries the Health Bits of Brickle near the chocolate chips in the baking aisle- you can also find them online. Another option would be to simply buy toffee or even toffee candy bars and chop them up into small pieces to use here.
• Do I have to roll the cookies in sugar? I recommend this step because it contributes a lot to the final texture of these cookies- I would not skip it!
• Can I make these cookies ahead of time? Yes, you can make the cookie dough and roll it in sugar, and then place in an air-tight container and refrigerate for about a week.
• How do I know when the cookies are finished baking? The cookies should look cracked all over, but pretty puffed up and only very lightly golden at the edges when you remove them. They will settle and finish cooking as they cool on the tray.
• I’m at about 5,000 ft. above sea level and I find that most people who live between around 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Ginger Toffee Cookies

Servings 18 cookies

Ingredients

• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 3/4 cup softened butter
• 1 cup + 1/4 cup sugar separated
• 1 egg
• 1/4 cup molasses
• 1 tsp. vanilla extract
• 1 cup small toffee pieces
• 1 tbs. flakey salt optional

Instructions

1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper. Set aside.
2. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, salt, nutmeg, and cloves, and set this mixture aside.
3. In a large bowl, beat together the softened butter and 1 cup sugar until fluffy. Beat in the egg, molasses, and vanilla extract until combined. Add in the flour mixture, and beat until thoroughly combined, and no dry pockets remain. Fold in the toffee bits.
4. Scoop the dough into 2-tablespoonful-sized balls, and gently roll in the remaining 1/4 cup sugar to coat the entire ball. Place on your prepared baking sheet with space between for the cookies to spread, and sprinkle with just a pinch of flakey salt. Repeat with the remaining dough.
5. Bake at 350 degrees for 10-12 minutes, or until the cookies are cracked and puffy- they will settle as they cool, so avoid over-baking to keep that chewy center. Cool and enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!