Cashew Cookies

While cashews may not be the first ingredient you think of when whipping up a batch of cookies, this recipe for cashew cookies is about to change that. The cookies are buttery and nutty, with cashews both in the dough and on top of the creamy frosting. Since cashews are loaded with nutritional value, there’s no reason not to grab a second one … right?

Cashew Cookie Ingredients

• Butter
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sour cream
• Chopped cashews

Frosting:

• Butter
• Half-and-half cream
• Vanilla extract
• Confectioners’ sugar
• Cashew halves

Directions

Step 1: Make the cookie dough

Preheat the oven to 375º. In a bowl, cream together the butter and brown sugar until light and fluffy, five to seven minutes. Beat in the egg and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add some of the dry mixture to the creamed mixture, then add some of the sour cream. Continue alternating until everything is combined. Stir in the chopped cashews.

Editor’s Tip: Taking turns adding the dry ingredients and the sour cream, rather than adding both all at once, results in smooth, evenly mixed dough.

Step 2: Form and bake the cookies

Drop the dough by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and cool on a wire rack.

Step 3: Frost the cookies

In a small saucepan, lightly brown the butter. Remove from the heat and let cool slightly. Add the half-and-half cream and vanilla. Beat in the confectioners’ sugar until the frosting is smooth and thick. Frost the cookies and top each with a cashew half.

How to Store Cashew Cookies

This cashew cookie recipe can be stored in an airtight container at room temperature for two to three weeks. If you want them to last even longer, store the cookies in the fridge for two to three months, or freeze them for up to a year.

Cashew Cookie Tips

Should I use salted or unsalted nuts for cashew cookies?

That’s a great question, and the answer is—it depends. If you prefer the contrasting flavors of sweet and salty, which work beautifully in these cookies, then salted cashews are the way to go. However, if your preference is for the more buttery natural nut flavor to shine, then use unsalted nuts. You can always split the difference by using unsalted cashews and adding a sprinkle of flaky sea salt to the top before baking.

How can I boost the cashew flavor in these cashew cookies?

To amplify the nutty richness of cashews in these cookies, add 1/4 cup of cashew butter to the recipe. Simply add the nut butter when blending the sugar and butter together. Don’t add too much, though, or you’ll risk changing the overall texture of the cookies.

Do cashew cookies need to be frosted?

The frosting adds extra sweetness to the cashew nut cookies recipe, but you can leave it off and serve them unfrosted. Another option is to add 3/4 to 1 cup of chocolate chips or chocolate chunks to the recipe. Dark, milk or semisweet chocolate will work, but we think the dark or semisweet pairs best with the cashews.