Ginger and pecan cookies are a tasty treat that’s ready any time of the year, but especially perfect for fall and winter.

Packed with so much flavor in every bite these cookies can easily be served year-round.

– all-purpose flour – baking soda – salt – ground ginger – white sugar – brown sugar – butter – vanilla extract – eggs – pecan nuts – white chocolate for drizzle



Use an electric mixer to cream the butter, add white and brown sugar, and mix until smooth and creamy. It is essential to achieve a soft cream before following the next step. Add both eggs, one at a time, mixing very well after each addition. Next, add vanilla extract and mix to combine.


Mix the dry ingredients (flour, salt, baking soda, and ground ginger) in a different bowl. Then add them into the creamy batter. Use a spatula to combine; the result should be a soft batter. Finally, fold in chopped pecans and mix.


Cover the bowl in film paper and let it chill in the fridge for at least 2 hours. The chilling process is key to the flavor and chewiness of the cookies. If possible, refrigerate it overnight. Before baking the cookies, preheat the oven to 350F and prepare two baking trays with baking paper.


Scoop cookie batter into the prepared baking tray, leaving 2 inches in between them. Lightly flatten the top with a glass bottom. Bake the cookies for 13 to 16 minutes, or until edges are set and lightly golden.

Give this recipe a try! Swipe up for the full recipe!