Cashew Cookies
Cashew cookies are a delightful treat that combine the rich, buttery flavor of cookies with the crunch and creaminess of cashews. These cookies are perfect for any occasion, whether you’re preparing a batch for a family gathering or simply indulging in a sweet snack at home. The unique texture and flavor profile of cashews make these cookies stand out from traditional varieties, ensuring that they’ll be a hit with everyone who tries them.
With their crispy edges and soft centers, these Cashew Cookies are bound to become a favorite in your baking repertoire. Let’s dive into why you’ll keep making them, the ingredients you’ll need, and the step-by-step process to get you there.
Why You’ll Keep Making It
Once you try these Cashew Cookies, you’ll find it hard to resist making them again and again. Here are a few reasons why they’ll become a staple in your baking routine:
- The combination of flavors: The buttery richness pairs beautifully with the nutty taste of cashews.
- Texture perfection: Each bite offers a satisfying crunch from the chopped cashews, complemented by a soft and chewy cookie base.
- Easy to make: With simple ingredients and straightforward instructions, even novice bakers can whip up these delicious cookies.
- Versatile: You can easily customize the recipe by adding chocolate chips or dried fruits, making it your own.
Ingredient Notes
Creating the perfect Cashew Cookies requires a few key ingredients, each playing an important role in achieving the optimal flavor and texture:
- 1/2 cup unsalted butter, softened: This is the base fat for the cookies, providing richness and moisture.
- 1 cup brown sugar: Adds sweetness and a hint of caramel flavor, enhancing the overall taste.
- 1 egg (without shell), room temperature: Acts as a binder, helping the cookies hold together.
- 1/2 teaspoon vanilla extract: Infuses a warm, sweet aroma that complements the nutty cashews.
- 2 cups all-purpose flour: The main structure of the cookies, giving them body and texture.
- 3/4 teaspoon baking powder: Helps the cookies rise slightly, creating a tender crumb.
- 1/2 teaspoon baking soda: Works alongside the baking powder to ensure the cookies have the right lift.
- 1/4 teaspoon salt: Balances the sweetness and enhances the flavors of the other ingredients.
- 1/3 cup sour cream, room temperature: Adds moisture and a slight tang, keeping the cookies soft.
- 1 3/4 cups chopped cashews: The star ingredient, providing crunch and flavor.
- 3 tablespoons half and half cream: Adds richness to the icing, creating a smooth finish.
- 1/4 teaspoon vanilla extract (for icing): Enhances the flavor of the icing.
- 2 cups confectioner’s sugar: Sweetens the icing and gives it a smooth texture.
- 1/2 cup cashew halves: For topping, adding a decorative and tasty finish to the cookies.
Tools & Equipment Needed
To make these Cashew Cookies, you’ll need some essential tools:
- Mixing bowls: For combining your ingredients.
- Electric mixer: To cream the butter and sugar together efficiently.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheets: Where the cookies will bake; line them with parchment paper for easy removal.
- Cooling rack: To cool the cookies after baking, ensuring they don’t become soggy.
- Spatula: For mixing and transferring the cookie dough.
Mastering Cashew Cookies: How-To
Ready to bake? Follow these steps to create your own Cashew Cookies:
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and brown sugar. Using an electric mixer, cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add the egg and 1/2 teaspoon of vanilla extract to the butter-sugar mixture. Continue to mix until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Incorporate Sour Cream and Cashews
Fold in the sour cream until smooth, then gently mix in the chopped cashews. This will add a delicious crunch to your cookies.
Step 7: Scoop Dough onto Baking Sheets
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between each scoop.
Step 8: Bake
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. They may look slightly underbaked in the center, but they’ll continue to firm up as they cool.
Step 9: Prepare the Icing
While the cookies are baking, whisk together the half and half cream, 1/4 teaspoon of vanilla extract, and confectioner’s sugar in a bowl until smooth. Adjust the consistency with more cream or sugar as needed.
Step 10: Cool and Ice the Cookies
Once the cookies are out of the oven, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, drizzle the icing over the cookies and top each with a cashew half for garnish.
Season-by-Season Upgrades
These Cashew Cookies can be customized for different seasons and occasions:
- Spring: Add dried apricots or lemon zest for a bright, fresh flavor.
- Summer: Mix in some shredded coconut for a tropical twist.
- Fall: Incorporate spices like cinnamon or nutmeg for a warm, seasonal flavor.
- Winter: Add chocolate chips or a sprinkle of sea salt on top for a festive touch.
Chef’s Notes
- For an extra nutty flavor, toast the cashews lightly before chopping and adding them to the dough.
- These cookies can be made ahead of time and stored in an airtight container for up to a week.
- If you prefer a chewier cookie, slightly underbake them and let them sit on the baking sheet for a couple of minutes before transferring them to a cooling rack.
- Feel free to experiment with different types of nuts; almonds or pecans can also work wonderfully in this recipe.
Refrigerate, Freeze, Reheat
To maximize the shelf life of your Cashew Cookies, consider the following storage options:
- Refrigerate: Store cookies in an airtight container in the refrigerator for up to one week.
- Freeze: These cookies freeze well! Place baked cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. They’ll last for up to three months.
- Reheat: To enjoy cookies warm, pop them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes.
Questions People Ask
Can I use other nuts instead of cashews?
Absolutely! You can substitute cashews with other nuts like almonds or pecans. Just be sure to chop them to a similar size for consistent texture.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers look slightly underbaked. They will firm up as they cool.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a bit before scooping it onto the baking sheets.
What can I pair these cookies with?
These Cashew Cookies pair beautifully with a cup of coffee or tea. You could also serve them alongside Peanut Butter Brownies With Caramel Swirl for a delicious dessert spread.
Explore More
That’s a Wrap
Baking Cashew Cookies is a straightforward and rewarding experience. With their delightful flavor and texture, you’ll find yourself returning to this recipe time and again. Whether you enjoy them freshly baked or as a sweet treat later, these cookies are sure to bring joy to your day. So gather your ingredients and let the baking begin!
Share on Pinterest
Cashew Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the sour cream and chopped cashews until smooth.
- Scoop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between each scoop.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Prepare the icing by whisking together half and half cream, vanilla extract, and confectioner’s sugar until smooth.
- Cool the cookies on a wire rack and drizzle with icing, topping each with a cashew half.
Notes
- Toast cashews lightly for extra flavor.
- Store cookies in an airtight container for up to a week.
- For chewier cookies, slightly underbake them.
