• Preparation Time 45 minutes
  • Baking Time 14 minutes
  • Makes 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 1/2 cup brown sugar, packed
  • 1/4 tsp each of ginger and cinnamon
  • Cookies
  • 1 cup All Vegetable Shortening
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1 pkg toffee bits

Serving Size: 48 cookies


Serving Size: 48 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Topping: Combine ingredients for topping in a shallow dish. Reserve.
  • 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.
  • Roll dough into 1” (2.5 cm) balls, don’t flatten. Roll in topping. Place on prepared baking sheets, about 2” (5 cm) apart.
  • Bake in preheated oven for 12 to 14 minutes or until set. Serve at room temperature.


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