Cashew Crowned Cinnamon Ginger Pecan Cookies

Cookies with brown sugar, cinnamon, ginger, almond extract, chopped pecans; topped with a cashew crown and sprinkled with white sugar.

These Cashew Crowned Cinnamon Ginger Pecan Cookies are a delightful twist on classic cookies, filled with warm spices and a nutty crunch. The dough, made with softened butter, light and dark brown sugars, and an egg, gains a caramel-like sweetness and soft texture, enhanced by ground ginger, cinnamon, and almond extract for an aromatic depth. Chopped pecans add crunch, while each cookie is topped with a cashew and a sprinkle of sugar for sparkle. Baked at 350°F until golden, these cookies offer a perfect blend of flavors and textures with a satisfying bite.

Servings

18-24 cookies

Prep Time

20 minutes

Bake Time

10 minutes

Total Time

30-40 minutes

Fresh
1 egg

Packaged
10 tablespoons butter, softened
½ cup light brown sugar, packed
½ cup dark brown sugar, packed
1¾ cups all-purpose flour
½ cup pecans, chopped
½ cup whole cashews (for topping)
White granulated sugar (for sprinkling)

Seasoning
½ teaspoon baking soda
1 tablespoon hot water
1 teaspoon ground ginger
½ teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon almond extract

Preparing the Dough
In a large bowl, cream together 10 tablespoons softened butter, ½ cup packed light brown sugar, and ½ cup packed dark brown sugar until light and fluffy. Add 1 egg and 1 teaspoon almond extract, mixing until smooth.

Activating the Baking Soda
In a small cup, dissolve ½ teaspoon baking soda in 1 tablespoon hot water. Add this to the dough and mix to combine.

Adding Dry Ingredients
Stir in 1¾ cups all-purpose flour, ½ teaspoon salt, 1 tablespoon ground cinnamon, and 1 teaspoon ground ginger until just combined. Fold in ½ cup chopped pecans.

Shaping the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into balls and place them on the sheet, spacing them a couple inches apart. Press a few whole cashews into the tops of each cookie and lightly sprinkle with white granulated sugar.

Baking
Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.

Cooling and Serving
Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. Serve warm or at room temperature for a spiced, nutty cookie with a soft center and crisp edges.