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Ginger & Maple Macadamia Nut Cookies

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch + cooling


about 7 dozen

Updated: Feb. 17, 2023
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
Ginger & Maple Macadamia Nut Cookies Recipe photo by Taste of Home
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  • 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


  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts.
  2. Divide dough in half; shape each into a 12-in.-long roll. Wrap securely; refrigerate 2 hours or until firm.
  3. 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.
  4. 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.

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