Ginger-Toffee Cookies

These soft, spicy cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside.

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 dark robust-flavored molasses (do not use blackstrap)
1/2 cup toffee bits
1/4 cup minced crystallized ginger
1 cup turbinado sugar (raw sugar)

Heat oven to 350 degrees F. Butter 2 large (16 x 14-inch) baking sheets.

Mix first 6 ingredients in medium bowl. Using 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 and beat on low speed just until blended.

Mix in toffee and crystallized ginger. Chill dough 1 hour.

Place turbinado sugar in shallow bowl. Using hands, 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 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.

Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Makes 24.