Macadamia Ginger Crunch Drops
Indulge in the irresistible charm of Macadamia Ginger Crunch Drops, a delightful cookie recipe that masterfully balances the buttery richness of macadamia nuts with the warm, zesty kick of both ground and crystallized ginger. These golden-brown treats are elevated by the rustic texture of rolled oats, giving them a satisfying crunch in every bite. Perfectly spiced and sweetened with a blend of brown and granulated sugars, these cookies are easy to make in just under 30 minutes, making them an ideal choice for last-minute gatherings or midweek indulgence. Whether you're drawn to their nutty, gingery flavor or the comforting homemade aroma that fills your kitchen, these chewy, crunchy delights are destined to become a household favorite.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground ginger
- 50 grams Crystallized ginger, finely chopped
- 100 grams Macadamia nuts, roughly chopped
- 50 grams Rolled oats
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped crystallized ginger, macadamia nuts, and rolled oats.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.1 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
