Ginger Toffee Cookies

Here's another one of my favourite Fall recipes. These cookies are really easy to make and they always turn out good. Just a head up though —this recipe makes A LOT of them (~36 or more, depending on the size). 

Here's what you'll need:
1/2 cup granulated sugar
1/2 cup salted butter, softened
1/2 cup shortening

3/4 cup molasses
2 eggs

3 1/2 cup AP flour
1 tsp cinnamon
1 tsp ginger
1/2 cloves
3 tsp baking soda
2 tsp vanilla
1 cup toffee bits
3-4 Tbsp chopped crystallized ginger
*additional granulated sugar for coating


Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Cream butter, shortening, and sugar. Add the molasses and eggs, and beat well. Now, add the AP flour, cinnamon, ginger, cloves, baking soda, and vanilla. Mix until combined. Finally, stir in the toffee bits and chopped crystallized ginger.

Refrigerate the dough for 1 hour or alternatively place the dough in the freezer for ~20 minutes. I always put my dough in the freezer for 20 minutes because I can't wait the full hour! The purpose of putting the dough in the fridge or freezer is so that the dough is less sticky and easier to for into balls.

Place some additional granulated sugar in a small bowl. Roll the dough in balls (~1.5 inches in diameter) and then roll balls in granulated sugar. Place balls on a prepared baking sheet. Bake for 10-12 minutes until cracked and golden.

After removing the cookies from the oven, tap the baking sheet on the stovetop once to cause cookies to fall a bit —this is what helps make the crackly top. Cool cookies on wire rack.

Enjoy :)