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These thin, chewy Gingersnap Toffee Cookies are a dressed up version of the classic cookie that deserves a spot on every holiday cookie plate.
These Gingersnap Toffee cookies are perfect for your holiday cookie plate and the addition of toffee bits to them give them a little extra flavor and crunch.
Gingersnaps are traditionally a crisp cookie that makes a snapping sound when you break it. My version is not quite so snappy. I love the crispy edges but like my center chewy. They are one of my husband’s favorite cookies. Gingersnap Toffee Cookies have just the right blend of spice and the texture is spot on.
Ingredients
- Butter
- Sugar
- Molasses
- Egg
- All Purpose Flour
- Baking Soda
- Cinnamon
- Ground Ginger
- Salt
- Toffee Bits
How To Make Gingersnap Toffee Cookies
- Cream the butter and sugar until light and fluffy.
- Add in molasses and egg. Mix to combine.
- Add in dry ingredients, mixing until just combined.
- Fold in toffee bits.
- Roll dough into balls and place on parchment covered baking sheet.
- Bake at 375 degrees F for 9-11 minutes or until edges are crispy and middle is set. Don’t over bake!
- Leave on baking sheet for 2 minutes to cool and then transfer to a cooling rack.
Frequently Asked Questions
These cookies are perfect for freezing. You can either freeze them before baking by shaping balls of dough, placing them on a baking sheet and freezing until firm. Store in an airtight container. You can also bake the cookies and then freeze them in an airtight container. Both ways work great.
Check out more of my favorite cookie recipes:
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Gingersnap Toffee Cookies
Ingredients
- 3/4 cup butter softened
- 1 1/2 cups sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 cup toffee bits
Instructions
- Preheat oven to 375 degrees F. In a large bowl, cream the butter. Add in sugar and beat until light and fluffy.
- Add in molasses and egg. Mix to combine.
- Add in dry ingredients, mixing until just combined. Fold in toffee bits.
- Place dough into balls and place on parchment covered baking sheet. Bake for 9-11 minutes or until edges are crispy and middle is set. Don’t over bake!Leave on baking sheet for 2 minutes to cool and then transfer to a cooling rack.
Nutrition Facts:
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