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Ginger Toffee Cookies

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!