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 delightful cookies are a perfect blend of warm spices, crunchy nuts, and sweet sugar, made with a mixture of softened butter, all-purpose flour, light and dark brown sugar, an egg, baking soda, hot water, ground ginger, salt, cinnamon, almond extract, chopped pecans, and whole cashews. The dough is scooped onto a lined baking sheet and topped with a whole cashew and a sprinkling of white sugar, before being baked in the oven until golden brown and delicious. The result is a batch of crispy, chewy, and fragrant cookies that are perfect for any occasion
- 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.