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.

This recipe for Cashew Crowned Cinnamon Ginger Pecan Cookies offers a unique twist on classic cookies, infusing them with a rich blend of spices and nuts. Starting with a creamy base of softened butter and a mix of light and dark brown sugars, the dough achieves a deep, caramel-like sweetness. The addition of a single egg provides moisture and binds the ingredients. A clever technique of dissolving baking soda in hot water before adding it to the mix ensures a perfect texture. The spices – ground ginger and cinnamon – coupled with almond extract, impart warm, aromatic flavors that are both comforting and inviting. Flour and salt are mixed in gradually to maintain a tender crumb. The dough is then enriched with chopped pecans, adding a delightful crunch and nutty taste. Each cookie is carefully shaped using a scoop and adorned with a whole cashew, creating an attractive presentation. A sprinkle of granulated sugar on top adds a subtle sparkle and a slight crunch. Baked to perfection at 350°F until the edges are golden, these cookies emerge as a harmonious blend of textures and flavors. The final touch, a brief cooling period on the baking sheet followed by a transfer to a cooling rack, ensures they retain their shape while developing the perfect bite.


18-24 cookies

Prep Time

20 minutes

Bake Time

10 minutes

Total Time

30-40 minutes


  • 10 tablespoons butter, softened
  • 1 3/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 tablespoon hot water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon almond extract
  • 1/2 cup pecans, chopped
  • 1/2 cup whole cashews (for topping)
  • White granulated sugar (for sprinkling)


Cream Butter and Sugar:

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

Add Wet Ingredients:

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

Add Dry Ingredients:

  • Gradually mix in the 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. Using a 2-inch scoop, drop dough balls onto the sheet, spacing them about 2 inches apart. Press a whole cashew into the center of each cookie, ensuring it’s halfway inserted. Sprinkle the tops lightly with white granulated sugar.


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


  • Allow cookies to cool on the baking sheet for 2 minutes before transferring them 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.