Name: Cashew Cookies
Ingredients: 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.; 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.

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.

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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.