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Spiced Toffee Chippers

Prep time:
Baking time:
Makes: 48 cookies
Freezing: excellent


½ cup (125 mL) brown sugar, packed
¼ tsp (1 mL) each of ginger and cinnamon
1 cup (250 mL) All Vegetable Shortening
1 cup (250 mL) brown sugar, packed
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Five Roses® All Purpose Bleached White Flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ginger
1/4 tsp (1 mL) nutmeg
1 pkg (200 g) toffee bits

  1. Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  2. Topping: Combine ingredients for topping in a shallow dish. Reserve.
  3. Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits.
  4. Roll dough into 1” (2.5 cm) balls, don’t flatten. Roll in topping. Place on prepared baking sheets, about 2” (5 cm) apart.
  5. Bake in preheated oven for 12 to 14 minutes or until set. Serve at room temperature.