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
10 tablespoons butter, softened
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
White granulated sugar (for sprinkling)
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.
