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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)


  1. Heat oven to 350 degrees F. Butter 2 large (16 x 14-inch) baking sheets.
  2. Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
  3. Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended.
  4. Mix in toffee and crystallized ginger.
  5. Chill dough for 1 hour.
  6. 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.
  7. Place 12 balls on each prepared sheet, spacing evenly apart.
  8. Bake cookies for 8 minutes.
  9. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer.
  10. Cool cookies on sheets for 5 minutes.
  11. Using metal spatula, transfer cookies to racks and cool completely.
  12. Can be made 2 days ahead. Store in airtight container at room temperature.

Makes 24.

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