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

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Let the butter soften at room temperature so it creams easily.
  • Roughly chop the pecans and set aside.
  • In a small cup, dissolve the baking soda in hot water and set aside.

Mixing

  • In a large mixing bowl, cream the softened butter with the light and dark brown sugars until smooth and fluffy, about 2–3 minutes.
  • Beat in the egg until fully incorporated.
  • Stir in the dissolved baking soda mixture and almond extract.
  • In a separate bowl, whisk together the flour, salt, cinnamon, and ginger.
  • Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
  • Gently fold in the chopped pecans.

Shaping & Baking

  • Scoop dough into evenly sized balls and place on the prepared baking sheet, spacing them about 2 inches apart.
  • Press a whole cashew halfway into the center of each cookie.
  • Lightly sprinkle the tops with granulated sugar.
  • Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.

Cooling & Serving

  • Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack.
  • Cool completely or enjoy slightly warm for a softer texture.
  • Store in an airtight container at room temperature for several days.