Dice sticky candied ginger with a lightly oiled knife and distribute the pieces through the dough evenly.
Buttery crescents combine crunchy macadamia pieces with bright candied ginger for a rich, aromatic cookie tin addition.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Candied Ginger Macadamia Crescent Cookies Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- knife
- baking sheets
- parchment
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Beat butter and sugar until smooth.
Make the dough or filling
- Make the dough or filling: Add flour and salt, then fold in chopped macadamias and finely diced ginger.
Shape the cookies
- Shape the cookies: Divide into 24 portions and shape into compact crescents.
Chill the dough
- Chill the dough: Chill 25 minutes.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 17–20 minutes until the tips turn pale gold.
Cool and finish
- Cool and finish: Cool on the baking sheet until firm before transferring.
Chef’s Science & Pro Tips
Ingredient science
Chop macadamias small so each crescent holds together when shaped.
Technique & texture
Keep the crescent ends blunt rather than pointed to prevent scorching.
Finishing & serving
These rich cookies need no extra sugar coating; let the ginger provide the sweet contrast.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Airtight at room temperature up to 5 days. |
| Refrigeration | As described | Refrigeration is unnecessary. serve at room temperature for the best aroma. |
| Raw freezing | up to 1 month | Freeze shaped crescents on a tray and bag up to 1 month. bake from frozen with 2 minutes extra. |
| Baked freezing | up to 1 month | Freeze baked cookies airtight up to 1 month. |
| Restoring | As described | Thaw uncovered. do not reheat the candied ginger cookies. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can I use fresh ginger?
No; fresh ginger adds moisture. Use candied ginger for the intended chewy flecks.
Can another nut replace macadamia?
Chopped cashews are a close textural substitute at the same weight.
Why are the cookies fragile?
The dough is rich and nut-studded; cool them fully on the pan before lifting.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
