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A sweet welcome to the Cottage, Salted Brown Sugar Toffee Cookies.

Salted Brown Sugar Toffee Cookies

2 c all-purpose flour

2 t baking soda

1/2 t salt

1 t ground cinnamon

1/2 t ground ginger

1 1/2 sticks unsalted butter, softened

1 1/2 c dark brown sugar

1 t vanilla extract

1 large egg

1/2 c toffee bits

flaky sea salt

In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.

Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about  5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed.

Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and add the toffee bits. Finish mixing the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl and refrigerate for 30 minutes.

Preheat the oven to 350 and place some parchment paper on a cookie sheet. 

Scoop dough onto the baking sheet and sprinkle with that flaky sea salt. Bake cookies for 10 to 12 minutes  or until lightly browned around the edges. (don’t over bake) Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Enjoy!

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