Not sure about you, but my meal of choice for the month of December is coffee and Christmas cookies! My family's favorite are these delicious Spiced Toffee Cookies. Rarely do they last more than a few days in our house and are always a hit when shared with others.
While I do make these more during the winter months, they are also delicious when used for ice cream cookie sandwiches in the summer months. Let me know what you think if you make them!
Spiced Toffee Cookies
Serves: Approx. 24 | Prep: 15 Min | Bake: 10 Min/Batch
- 3/4 cup butter, softened
- 1 1/2 cups sugar, divided
- 1 tbl toasted wheat germ or flaxseed meal
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 cup bits o' brickle toffee bits (pretty much the whole bag)
1. Preheat oven to 375°F. In large bowl, cream butter, 1 cup sugar, and wheat germ until light and fluffy. Beat in molasses and egg. In another bowl, whisk dry ingredients together (not including the remaining sugar).
2. Gradually combine dry ingredients into wet. Fold in the toffee bits.
3. Shape dough into 1 1/2" balls; Roll in remaining sugar. Place 2" apart on ungreased baking sheets.
4. Bake 9-11 minutes until just set. Cool on wire racks.
PS - you can easily freeze these to save for a later date! After rolling the dough balls in the sugar, place on your cookie sheet and let them freeze, then transfer into a tupperware container. Pull out and cook from frozen when you're ready for them!
1 Cookie = 186 cal | 9g fat | 26g carb | 18 sugars
Storage Tips & Tricks
Nobody likes a stale cookie! Keep your cookies tasting great by following the tips below.
1. Cool cookies completely before storing.
2. Store cookies in a cool/dry location. We suggest our Christmas Tree cookie jar - so festive and functional!
3. Separate strongly flavored cookies. Flavors such as molasses or mint are likely to seep into other cookies.
4. Put a slice of fresh white bread in your cookie jar to help cookies stay soft. White bread is recommended so there is no flavor transferred to surrounding cookies.