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.

Yield: 24

Ingredients

• 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)

Instructions

1. Mix first 6 ingredients in a medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 minute.
2. Add egg and molasses; beat until well blended (do not over beat). Add dry ingredients and beat on low speed just until blended.
3. Mix in toffee and crystallized ginger.
4. Chill dough for 1 hour.
5. Heat oven to 350 degrees F. Butter 2 large (16 x 14 inch) cookie sheets.
6. Place turbinado sugar in a 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 the 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.