Ingredients
- 2 2 2 cups all-purpose flour
- 2 2 2 teaspoons ground ginger
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon ground cinnamon
- 1 1 1 teaspoon ground allspice
- 1/2 1/2 1/2 teaspoon salt
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1 1 cup (packed) dark brown sugar
- 1 1 1 large egg
- 3 3 3 tablespoons dark robust-flavored molasses (do not use blackstrap)
- 1/2 1/2 1/2 cup toffee bits
- 1/4 1/4 1/4 cup minced crystallized ginger
- 1 1 1 cup turbinado sugar (raw sugar)
Preparation
Step 1
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.)
Recipe created exclusively for Cooking.com by Sarah Taverner.