Spiced Toffee Cookies Recipe

Spiced Toffee Cookies Recipe
Spiced Toffee Cookies Recipe photo by Taste of Home
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Spiced Toffee Cookies Recipe

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I bake these cookies for family gatherings because my crowd likes cookies thin and chewy with a crispy exterior. The toffee bits make a happy surprise.—Gloria Bradley, Naperville, IL
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
26 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 tablespoon toasted wheat germ
  • 1/4 cup molasses
  • 1 large egg
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup brickle toffee bits

Directions

Preheat oven to 375°. In a large bowl, cream butter, 1 cup sugar and wheat germ until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt and cloves; gradually beat into creamed mixture. Fold in toffee bits.
Shape dough into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: about 2 dozen.
Originally published as Spiced Toffee Cookies in Cookies & Candies Bookazine 2015, p41

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 tablespoon toasted wheat germ
  • 1/4 cup molasses
  • 1 large egg
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup brickle toffee bits
  1. Preheat oven to 375°. In a large bowl, cream butter, 1 cup sugar and wheat germ until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt and cloves; gradually beat into creamed mixture. Fold in toffee bits.
  2. Shape dough into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
  3. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake cookies as directed. Yield: about 2 dozen.
Originally published as Spiced Toffee Cookies in Cookies & Candies Bookazine 2015, p41

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