Can You Make Crunchy, Buttery Cashew Cookies with Creamy Frosting in Just 35 Minutes?
Craving a nutty, indulgent treat that’s perfect for sharing? What if you could bake five dozen soft, cashew-packed cookies topped with rich browned butter frosting in just 35 minutes of active time? Cashew Cookies, with 5 reviews, are your answer—ideal for holiday trays, bake sales, or cozy snacks. Ready to fill your kitchen with warm, buttery aromas? Let’s get baking!
Overview: Why Cashew Cookies Shine
What makes Cashew Cookies so special? These delightful cookies combine a tender, sour cream-enriched dough loaded with chopped cashews, crowned with a decadent browned butter frosting and a cashew half for elegance. The nutty crunch and rich frosting make them a standout for cookie exchanges, parties, or gifting. Baked on simple baking sheets, the recipe is beginner-friendly, kid-approved, and adaptable for dietary needs, yielding 5 dozen cookies.
Time requirement: 35 minutes active (25 minutes prep, 10 minutes cooking). The batch method maximizes yield for sharing.
Difficulty level: Easy! If you can mix dough and frost cookies, you’re set. Baking sheets, a saucepan, and mixing bowls are the main tools, and kids can help stir cashews or place cashew halves.
Health perks: Cashews provide heart-healthy fats and protein, while sour cream adds calcium. Moderate portions keep it balanced as a treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 5 dozen cookies. Each ingredient plays a key role, with swaps for flexibility.
Cookies
- Butter (1/2 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Provides caramel-like sweetness. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Large egg (1, room temperature): Binds dough. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Vanilla extract (1/2 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking powder (3/4 teaspoon): Helps cookies rise. Sub: No substitute; critical for texture.
- Baking soda (3/4 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Sour cream (1/3 cup): Adds moisture and tang. Sub: Plain Greek yogurt or vegan sour cream.
- Chopped cashews (1-3/4 cups): Provide nutty crunch. Sub: Chopped almonds, pecans, or sunflower seeds for nut-free.
Frosting
- Butter (1/2 cup, cubed): Browned for nutty flavor. Sub: Vegan butter or coconut oil (may alter browning).
- Half-and-half cream (3 tablespoons): Adds creaminess. Sub: Plant-based cream or whole milk.
- Vanilla extract (1/4 teaspoon): Enhances frosting flavor. Sub: Almond extract or omit.
- Confectioners’ sugar (2 cups): Creates smooth, sweet frosting. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Cashew halves (60, ~1/2 cup): Garnish for elegance. Sub: Whole almonds or omit.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Cookies!
Ready to start? You’ll need baking sheets, a small saucepan, and mixing bowls. These steps are simple, with tips for success.
- Preheat oven and prep: Preheat to 375°F (190°C). Grease baking sheets or line with parchment paper. Tip: Parchment ensures easy cleanup and prevents sticking.
- Cream wet ingredients: In a large bowl, cream 1/2 cup softened butter and 1 cup brown sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 egg and 1/2 teaspoon vanilla. Tip: Room-temperature egg ensures a smooth dough; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix dough: Add dry ingredients to the wet mixture alternately with 1/3 cup sour cream (start and end with dry, about three additions of dry and two of sour cream). Beat until just combined. Stir in 1-3/4 cups chopped cashews. Tip: Fold cashews gently to avoid overmixing; dough will be soft.
- Shape and bake: Drop dough by tablespoonfuls (about 1-1/2 teaspoons each) onto prepared baking sheets, 2 inches apart. Bake for 8-10 minutes until lightly browned. Tip: Use a cookie scoop for uniform size; underbake slightly for softer cookies.
- Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact.
- Make frosting: In a small saucepan, melt 1/2 cup cubed butter over medium heat, stirring until lightly browned (about 3-5 minutes; watch for golden color and nutty aroma). Remove from heat; cool slightly. Stir in 3 tablespoons half-and-half and 1/4 teaspoon vanilla. Beat in 2 cups confectioners’ sugar until smooth and thick. Tip: Brown butter carefully to avoid burning; adjust sugar for desired thickness.
- Frost and serve: Frost cooled cookies with about 1 teaspoon frosting each; top each with a cashew half. Tip: Use a small spatula or piping bag for neat frosting; press cashew gently to adhere.
Assembly: Plate It Like a Pro
These cookies are golden and nutty with creamy frosting, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Cookies: Place 2-3 cookies per plate, showcasing the cashew half and frosting. Tip: Arrange in a circular pattern for a festive look.
- Garnish: Dust with confectioners’ sugar or drizzle with melted chocolate. Tip: A sprinkle of sea salt enhances the nutty flavor.
- Serving suggestion: Pair with coffee, tea, or milk for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or gold-rimmed plates to highlight the golden cookies and cashew garnish. Serve on a tiered stand for gatherings. Tip: Add a few extra cashew halves for a bakery-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cookies tasting great.
- Storage: Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. Tip: Layer with parchment to protect frosting and cashew halves.
- Freezing: Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature, then frost fresh. Tip: Freeze in single layers to prevent sticking; wrap tightly in plastic wrap and foil.
- Make-ahead: Mix dough and chop cashews up to 2 days ahead; refrigerate dough. Bake and frost fresh for best texture. Tip: Don’t frost early—frosting may soften cookies.
Health tip: Storing properly preserves the cashews’ heart-healthy fats and sour cream’s calcium, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax egg, plant-based sour cream, and plant-based cream for frosting; ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend; check baking powder and soda.
- Lower sugar: Reduce brown sugar to 3/4 cup and confectioners’ sugar to 1-1/2 cups; add 1 tablespoon maple syrup to dough.
- Nut swap: Replace cashews with chopped almonds, pecans, or macadamia nuts.
- Spiced boost: Add 1/4 teaspoon cinnamon or nutmeg to dough.
- Chocolate twist: Drizzle frosted cookies with melted dark chocolate or add 1/2 cup mini chocolate chips to dough.
Conclusion: Savor Your Cashew Cookies
You’re now ready to master Cashew Cookies! These wholesome, nutty treats bring buttery dough, crunchy cashews, and rich browned butter frosting together for a cookie that’s perfect for holiday trays, bake sales, or cozy snacks. With just 35 minutes of active time and simple ingredients, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is elegant. Play with vegan or spiced twists to make it your own. Grab those baking sheets, chop some cashews, and enjoy this buttery delight. Share your results in the comments—I’d love to hear how it turned out!
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Cashew Cookies
Description
Craving a nutty, indulgent treat that’s perfect for sharing? What if you could bake five dozen soft, cashew-packed cookies topped with rich browned butter frosting in just 35 minutes of active time? Cashew Cookies, with 5 reviews, are your answer—ideal for holiday trays, bake sales, or cozy snacks.
Ingredients
Cookies
- Butter (1/2 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
- Brown sugar (1 cup, packed): Provides caramel-like sweetness. Sub: Coconut sugar or 3/4 cup brown sugar + 2 tablespoons maple syrup.
- Large egg (1, room temperature): Binds dough. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Vanilla extract (1/2 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Forms structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Baking powder (3/4 teaspoon): Helps cookies rise. Sub: No substitute; critical for texture.
- Baking soda (3/4 teaspoon): Works with sour cream for lift. Sub: No substitute; critical for texture.
- Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
- Sour cream (1/3 cup): Adds moisture and tang. Sub: Plain Greek yogurt or vegan sour cream.
- Chopped cashews (1-3/4 cups): Provide nutty crunch. Sub: Chopped almonds, pecans, or sunflower seeds for nut-free.
Frosting
- Butter (1/2 cup, cubed): Browned for nutty flavor. Sub: Vegan butter or coconut oil (may alter browning).
- Half-and-half cream (3 tablespoons): Adds creaminess. Sub: Plant-based cream or whole milk.
- Vanilla extract (1/4 teaspoon): Enhances frosting flavor. Sub: Almond extract or omit.
- Confectioners’ sugar (2 cups): Creates smooth, sweet frosting. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Cashew halves (60, ~1/2 cup): Garnish for elegance. Sub: Whole almonds or omit.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Instructions
- Preheat oven and prep: Preheat to 375°F (190°C). Grease baking sheets or line with parchment paper. Tip: Parchment ensures easy cleanup and prevents sticking.
- Cream wet ingredients: In a large bowl, cream 1/2 cup softened butter and 1 cup brown sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 1 egg and 1/2 teaspoon vanilla. Tip: Room-temperature egg ensures a smooth dough; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix dough: Add dry ingredients to the wet mixture alternately with 1/3 cup sour cream (start and end with dry, about three additions of dry and two of sour cream). Beat until just combined. Stir in 1-3/4 cups chopped cashews. Tip: Fold cashews gently to avoid overmixing; dough will be soft.
- Shape and bake: Drop dough by tablespoonfuls (about 1-1/2 teaspoons each) onto prepared baking sheets, 2 inches apart. Bake for 8-10 minutes until lightly browned. Tip: Use a cookie scoop for uniform size; underbake slightly for softer cookies.
- Cool: Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Tip: Move carefully to keep cookies intact.
- Make frosting: In a small saucepan, melt 1/2 cup cubed butter over medium heat, stirring until lightly browned (about 3-5 minutes; watch for golden color and nutty aroma). Remove from heat; cool slightly. Stir in 3 tablespoons half-and-half and 1/4 teaspoon vanilla. Beat in 2 cups confectioners’ sugar until smooth and thick. Tip: Brown butter carefully to avoid burning; adjust sugar for desired thickness.
- Frost and serve: Frost cooled cookies with about 1 teaspoon frosting each; top each with a cashew half. Tip: Use a small spatula or piping bag for neat frosting; press cashew gently to adhere.
FAQs: Your Questions Answered
Can I use unsalted cashews? Yes! Both salted and unsalted work; reduce dough salt to 1/8 teaspoon if using salted cashews.
What are the health benefits? Cashews provide heart-healthy fats and protein; sour cream adds calcium.
How do I know the cookies are done? They’re lightly browned after 8-10 minutes.
Can I prep for a party? Yes! Mix dough and chop cashews 2 days ahead; bake and frost fresh.
Kid-friendly? Totally! Nutty flavor appeals to kids; use sunflower seeds for nut allergies.
Why are my cookies flat? Butter too warm or overmixed dough. Use softened butter and mix minimally.
Gluten-free? Use gluten-free flour; check baking powder and soda.
How to store leftovers? Room temp for 1 week, fridge for 2 weeks; freeze unfrosted for 3 months; thaw before frosting.