Preheat oven to 350˚F. Line 2 sheet pans with parchment paper.

Combine flour, baking soda, baking powder and salt in a medium size bowl and set aside.

In the bowl of an electric mixer combine granulated sugar, brown sugar, Biscoff, shortening and butter and mix until fluffy. Add egg and vanilla and beat until well combined.

Add flour mixture and beat just until ingredients are incorporated. Add toffee bits, mix until combined.

Scoop up dough and roll into 1 to 1 1½-inch balls. Roll balls in turnbinado (raw) sugar to coat.

Place dough balls on prepared sheet pans, about 2 inches apart. Bake 12 to 14 minutes or until medium golden brown. Cool 5 minutes; then transfer to wiring cooling rack. Store in an airtight container when completely cool or freeze until ready to use. Thaw before serving.