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Cashew Cookies Recipe
The holiday season is just around the corner, and that means it’s time to venture into the kitchen to conjure up some magical treats for your loved ones. Enter these delightful cashew cookies, a perfect addition to your Thanksgiving and Christmas festivities.
These tender cookies are rich, buttery, and brimming with the delightful crunch of chopped cashew pieces. What’s more, they’re adorned with a velvety frosting and crowned with whole cashew halves, creating a dessert that’s as impressive in flavor as it is in texture.
For more sweet treats, check out my other delicious cookie recipes Salted Chocolate Chips Cookies, Oatmeal Chocolate Cranberry Cookies, Thumbprint Cookies, Earl Grey Icebox Cookies, and Chocolate Snowball.
Why This Recipe Works
This cashew cookie recipe is easy and quick to prepare. All you need are good-quality cashews and a few daily ingredients. It’s fail-proof and the final result is absolutely amazing.
These cashew cookies are perfect to make in advance. You may store them in an airtight bag at room temperature for 3 to 5 days.
They’re also well-suited for the holiday season with their warm and inviting taste, making them a great addition to Thanksgiving and Christmas celebrations. It’s a delightful treat to enjoy with a cup of hot tea or coffee.
Recipe Ingredients
Making these ultimate cashew cookies requires a list of simple ingredients that are easy to find from local grocery stores.
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sour cream
- Fresh cashews
- Half & half cream
- Confectioner’s sugar
How To Make Cashew Cookies
Before starting to make the cookie dough, preheat the oven to 375°F (190°C). Lightly grease the baking sheet or line it with parchment paper.
Next, cream together butter and brown sugar using a stand mixer. While whipping, add egg, and vanilla extract and continue mixing until combined. Then, add dry ingredients to the wet ingredients. Mix until just combined, and smooth out the texture with sour cream. Fold in chopped cashews using a spatula to finish.
Drop the cookie dough on the baking sheet in equal amounts, and bake for 8 to 10 minutes until lightly browned. Remove from the oven and transfer to the cooling rack.
Meanwhile, prepare the frosting by melting the butter in a saucepan over medium heat. Turn off the heat when the butter becomes lightly browned. Allow the butter to cool down for a little bit, stir in half & half cream, vanilla extract, and confectioner’s sugar. Then beat the mixture until thick and fluffy.
Finally, frost the cookies and top with cashew halves.
Baking Tips
For the best result, please follow my tips below.
- Use fresh cashews for the best flavor and texture. Make sure they are not stale or rancid.
- Bring butter, eggs, and sour cream to room temperature before using them. This ensures even mixing and better incorporation of ingredients.
- Do not overmix the cookie dough. Mix the dry ingredients into the wet ingredients only until they’re just combined. Overmixing will make the cookies tough.
- Watch the cookies closely while baking, as the baking time can vary from oven to oven. Remove them when they are lightly browned around the edges.
Frequently Asked Questions
How do you store cashew cookies?
Store the cashew cookies in an airtight container at room temperature for up to 5 days. You can also add a slice of bread to the container to help maintain their moisture.
If you’d like to extend the freshness, you can refrigerate the cookies for up to 2 weeks. Be aware that the cookies may become slightly firmer when chilled, especially the frosting.
How long should I bake the cookies, and what should they look like when done?
The baking time for cashew cookies can vary depending on your oven, the size of the cookies, and your personal preference. This recipe will bring you soft center cookies with a slightly undercooked texture. If you enjoy the firm and crunchy cookies more, please extend the time for a few minutes longer.
How Many Calories Per Serving?
This recipe has 160 calories per serving.
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Cashew Cookies
Ingredients
Cookie Dough
- 1/2 cup (113 g) unsalted butter (softened)
- 1 cup (213 g) brown sugar
- 1 (40 g without shell) egg (room temperature )
- 1/2 teaspoon (4 g) vanilla extract
- 2 cups (168 g) all-purpose flour
- 3/4 teaspoon (3.5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1.5 g) salt
- 1/3 cup (82 g) sour cream (room temperature )
- 1 3/4 cups (210 g) chopped cashews
Frosting
- 1/2 cup (113 g) unsalted butter
- 3 tablespoons (43 g) half and half cream
- 1/4 teaspoon (1 g) vanilla extract
- 2 cups (224 g) confectioner's sugar
- 1/2 cup (75 g) cashew halves
Instructions
- Preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper. Cream together 1/2 cup of butter and brown sugar in a stand mixer with a paddle attachment over medium speed until smooth. Add egg and vanilla extract and beat for 2 minutes until incorporated.
- Add all-purpose flour, baking powder, baking soda, and salt, and continue beating until well combined. Add sour cream and stir well, then fold in chopped cashews with a spatula.
- Drop tablespoons of the dough onto the prepared baking sheet, and avoid overcrowding the pan. Spacing 2 inches between the cookie dough portions on the baking sheet to allow them room to spread while baking.
- Bake for 8 to 10 minutes until lightly browned. Transfer the cashew cookies to a cooling rack.
- Meanwhile, prepare the frosting. Melt butter in a saucepan over medium heat until lightly browned. Turn off the heat. Allow the butter to cool off for a little bit, and stir in half & half cream, vanilla extract, and confectioner's sugar. Keep beating the mixture until creamy and thickened. Frost the cookies, and top with cashew halves.
Video
Notes
- Use fresh cashews for the best flavor and texture. Make sure they are not stale or rancid.
- Bring butter, eggs, and sour cream to room temperature before using them. This ensures even mixing and better incorporation of ingredients.
- Do not overmix the cookie dough. Mix the dry ingredients into the wet ingredients only until they're just combined. Overmixing will make the cookies tough.
- Watch the cookies closely while baking, as the baking time can vary from oven to oven. Remove them when they are lightly browned around the edges.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
