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Cashew Cookies are rich, buttery, and loaded with cashew flakes. They're topped with creamy frosting and cashew halves. Making these easy, yet delicious treats for Christmas and holidays is the best.
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
See the recipe card for full information on ingredients.
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
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.
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.
This recipe has 132 calories per serving.
What To Serve With Cashew Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
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. In a stand mixer fitted with the paddle attachment, cream together 1/2 cup of butter and brown sugar on medium speed until smooth. Add the egg and vanilla extract, and beat for 2 minutes, until well combined.
- Add the all-purpose flour, baking powder, baking soda, and salt, and continue beating until well combined. Then add the sour cream and mix until fully incorporated. Gently fold in the chopped cashews with a spatula.
- Drop tablespoons of dough onto the prepared baking sheet, making sure not to overcrowd the pan. Space the cookie dough portions about 2 inches apart to allow room for spreading while baking.
- Bake for 8 to 10 minutes, or until lightly browned. Transfer the cashew cookies to a cooling rack to cool completely.
- Meanwhile, prepare the frosting. Melt the butter in a saucepan over medium heat until lightly browned. Remove from heat and let the butter cool slightly. Stir in the half-and-half cream, vanilla extract, and confectioners' sugar. Beat the mixture until creamy and thickened. Frost the cookies and top each with a cashew half.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
