Description
Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by sarah taverner.
Ingredients
- All-purpose Flour
- Ground Ginger
- Baking Soda
- Ground Cinnamon
- Ground Allspice
- Salt
- Unsalted Butter
- Dark Brown Sugar
- Egg
- Dark Molasses
- Toffee Pieces
- Crystallized Ginger
- Turbinado Sugar
Instructions
- Preheat oven to 350 degrees f
- Prepare baking sheet with cooking spray
- Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl
- Set aside
- Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes
- Add egg and molasses and beat until well blended, about 30 seconds
- Add dry ingredients and beat on low speed just until blended
- Mix in toffee and crystallized ginger
- Chill dough 1 hour
- After chilling, shape dough into 24 balls, each about 1 1 / 2-inches in diameter
- Roll each dough ball in turbinado sugar, coating completely
- Place balls on 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