Cashew Cookies

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Buttery and crumbly Cashew Cookies are loaded with cashew flakes, and topped with creamy frosting. They're easy to prepare and serve the best treats for Christmas and holidays.

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American

Keyword: Cashew Nuts, Christmas, cookies, Thanksgiving

Servings: pieces

Calories: 160kcal

Author: Bee Yinn Low

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

Recipe Source: Taste of Home

Tips:

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.

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