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

Ingredients

Fats

  • 10 tablespoons butter, softened

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger

Sugars

  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • White granulated sugar (for sprinkling)

Wet Ingredients

  • 1 egg
  • 1 tablespoon hot water
  • 1 teaspoon almond extract

Mix-Ins

  • 1/2 cup pecans, chopped
  • 1/2 cup whole cashews (for topping)

Instructions

Cream Butter and Sugar

In a mixing bowl, cream together softened butter and light brown sugar until smooth.

Add Wet Ingredients

Beat in the egg. Dissolve baking soda in hot water and add to the bowl. Mix well.

Add Dry Ingredients

Gradually mix in flour, salt, cinnamon, ginger, and almond extract on low speed until just combined.

Fold in Pecans

Gently fold in the chopped pecans.

Shape Cookies

Line a baking sheet with parchment paper. Use a 2-inch scoop to drop dough balls onto the sheet, spacing them 2 inches apart. Press a whole cashew into the center of each cookie, halfway inserted. Lightly sprinkle the tops with granulated sugar.

Bake

Preheat oven to 350°F (175°C) Bake for 10 minutes or until edges are slightly golden.

Cool

Let cookies cool on the sheet for 2 minutes before transferring to a cooling rack.

Cream together 1/2 cup light brown sugar, 1/2 cup dark brown sugar, 10 tablespoons softened butter.

Add one egg and mix again.

Stir together 1/2 teaspoon baking powder with 1 tablespoon hot water and add to mixing bowl and stir again.

Add 1 3/4 cups all-purpose flour, 1/2 teaspoon salt, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, and 1 teaspoon almond extract. Mix together thoroughly at low speed.

Add 1/2 cup of chopped pecans and stir together.

Line a baking sheet with parchment paper. Use a 2 inch scooper to drop onto the paper with about 2″ space between them.

Bake at 350 degrees for 10 minutes. Let cool on the paper 2 minutes before transferring to a cooling rack.