Save on Pinterest

Ginger & Maple Macadamia Nut Cookies

This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don’t have crystallized ginger, use colored sprinkles. —Thomas Faglon, Somerset, New Jersey
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 7 dozen


  • 1-1/2 cups butter, softened
  • 1/2 cup sugar
  • 3/4 cup maple syrup
  • 4 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups finely chopped macadamia nuts
  • 24 ounces dark chocolate candy coating, melted
  • 1/3 cup finely chopped crystallized ginger


  • In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
  • Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.
  • Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts
1 cookie: 126 calories, 8g fat (4g saturated fat), 9mg cholesterol, 103mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video