Print Recipe

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.



  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.