These thin, chewy Ginger Snap Toffee Cookies are a dressed up version of the classic cookie that deserves a spot on every holiday cookie plate.
As I’ve mentioned before, I’m a one holiday at a time kind of girl so now that Thanksgiving is over we are all about Christmas.
At the top of my holiday baking list is always cookies. I love planning on what will be on my Christmas cookie plate each year. When I had kids at home, we would invite friends and neighbors over for an annual cookie baking day. So much fun!In planning a cookie plate, you want to make sure you have a balance of flavors and I always like to make sure there is at least one spicy cookie. These Ginger Snap Toffee cookies are perfect and the addition of toffee bits to them give them a little extra flavor and crunch.
What is a Ginger Snap Cookie?
A cookie that dates back to colonial times, it is a cookie classic. It is called a ginger snap because it is 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. Ginger snap Toffee Cookies have just the right blend of spice and the texture is spot on. I bet your grandmother use to make ginger snap cookies! Doesn’t every grandma? This grandma does!
How to freeze ginger snaps?
These cookies are also a great make a head cookie and 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. Bake as directed.
You can also bake the cookies and then freeze them in an airtight container. Both ways work great.
Some of my other favorite cookies for a cookie plate:
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Ginger Snap Toffee Cookies
- 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
- 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.
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