Zutaten für Ginger Toffee Bites
- All Purpose Flour
- Ground Ginger
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Allspice
- Salt
- Unsalted Butter
- Dark Brown Sugar
- 1 large egg
- Dark Molasses
- Toffee Pieces
- 1/2 cup crystallized ginger
- 1/2 cup turbinado sugar
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Zubereitung von Ginger Toffee Bites
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and lightly grease with cooking spray.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground allspice. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy (about 1-2 minutes).
- Beat in 1 large egg and 1/4 cup molasses until well combined (about 30 seconds).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 cup chopped toffee pieces and 1/2 cup crystallized ginger.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- After chilling, roll the dough into 24 balls, each about 1 1/2 inches in diameter.
- Roll each dough ball in 1/2 cup turbinado sugar, ensuring they are completely coated.
- Place the balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8 minutes.
- Rotate the baking sheet and continue baking for another 8-10 minutes, or until the cookies are cracked on top but still slightly soft to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
41g
Fat
18g
Carbs
6g
