- 24
- 32 mins
Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup (packed) dark brown sugar
- 1 large egg
- 3 tbsp dark robust-flavored molasses (NOT blackstrap)
- 1/2 cup toffee bits
- 1/4 cup minced crystallized ginger
- 1 cup turbinado sugar (raw sugar)
Preparation
Step 1
1. Preheat oven to 350F. Butter 2 large (16x14") baking sheets.
2. Mix all-purpose flour, ginger, baking soda, cinnamon, allspice and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended, about 1 min. 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.
3. Place turbinado sugar in shallow bowl. Using hands, shape dough into 24 balls, each about 1 1/2" in diameter. Roll each dough ball in turbinado sugar, coating completely. Place 12 balls on each prepared sheet, spacing evenly apart. Bake cookies 8 mins. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 mins longer. Cool cookies on sheets 5 mins. Using metal spatula, transfer cookies to racks and cool completely.