Gingersnap Toffee Cookies

Ginger Snap Toffee Cookies

This thin, chewy Ginger Snap Cookies are a dressed up with delicious toffee pieces.
Course Cookies, Dessert
Cuisine American
Keyword almond cookies, ginger snap, ginger snap toffee cookies, toffee
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 dozen
Calories 1264kcal
Author Leigh Anne Wilkes


  • 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.


Calories: 1264kcal | Carbohydrates: 196g | Protein: 12g | Fat: 49g | Saturated Fat: 30g | Cholesterol: 180mg | Sodium: 1671mg | Potassium: 545mg | Fiber: 3g | Sugar: 123g | Vitamin A: 1545IU | Calcium: 102mg | Iron: 6.1mg