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)


  1. Cream Butter and Sugar:
    • In a mixing bowl, cream together the softened butter and light brown sugar until smooth.
  2. Add Wet Ingredients:
    • Beat in the egg. Dissolve the baking soda in hot water and add to the bowl. Mix well.
  3. Add Dry Ingredients:
    • Gradually mix in the flour, salt, cinnamon, ginger, and almond extract on low speed until just combined.
  4. Fold in Pecans:
    • Gently fold in the chopped pecans.
  5. 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.
  6. Bake:
    • Preheat oven to 350°F (175°C). Bake the cookies for 10 minutes or until the edges are slightly golden.
  7. Cool:
    • 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.