Cashew Cookies
If you’re a fan of cookies that are both chewy and crunchy, then these Cashew Cookies are a must-try! With the delightful nuttiness of cashews and a rich, buttery flavor, these cookies are perfect for snacking, sharing, or enjoying with a warm cup of tea or coffee. Imagine biting into a cookie that has a perfectly crisp exterior and a soft, melt-in-your-mouth center. Let’s dive into the world of baking these delicious Cashew Cookies!
What You’ll Love About This Recipe
These Cashew Cookies are not only simple to make but are also incredibly satisfying. Here are a few reasons why you’ll love this recipe:
- Perfect Texture: Each cookie has a crispy edge with a soft, chewy middle.
- Rich Flavor: The combination of brown sugar and butter creates a deep, caramel-like flavor that’s irresistible.
- Creamy Cashew Goodness: The addition of chopped cashews adds a delightful crunch and nutty flavor that elevates these cookies to a whole new level.
- Simple Ingredients: You probably already have most of the ingredients in your pantry!
- Customizable: Add chocolate chips or dried fruits for a unique twist!
The Ingredient Lineup
To whip up these delightful Cashew Cookies, gather the following ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg (without shell), room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sour cream, room temperature
- 1 3/4 cups chopped cashews
- 3 tablespoons half and half cream
- 1/4 teaspoon vanilla extract
- 2 cups confectioner’s sugar
- 1/2 cup cashew halves
Equipment & Tools
Before you start baking, make sure you have the following equipment on hand:
- Mixing Bowls: A large bowl for mixing dough and a smaller bowl for your icing.
- Electric Mixer: This will help you cream the butter and sugar together perfectly.
- Baking Sheets: Line them with parchment paper for easy cleanup.
- Measuring Cups and Spoons: Accurate measurements are key to successful baking.
- Cookie Scoop: For evenly sized cookies that bake uniformly.
- Cooling Rack: To cool your cookies properly after baking.
From Start to Finish: Cashew Cookies
Ready to bake? Let’s walk through the steps to create these mouthwatering Cashew Cookies!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add in the room temperature egg and 1/2 teaspoon of vanilla extract. Mix until well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
Step 5: Incorporate Sour Cream and Cashews
Gently fold in the sour cream and chopped cashews. Be careful not to overmix; you want to keep the dough light and airy.
Step 6: Scoop the Dough
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may seem slightly underbaked, but they will firm up as they cool.
Step 8: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Step 9: Prepare the Icing
In a small bowl, whisk together the half and half cream, 1/4 teaspoon vanilla extract, and confectioner’s sugar until smooth. Adjust the consistency by adding more cream or sugar as needed.
Step 10: Decorate the Cookies
Once the cookies are cool, drizzle or spread the icing on top and garnish with cashew halves for an extra touch.
Dietary Swaps & Alternatives
If you’re looking to modify the recipe for dietary preferences, consider these swaps:
- Butter: Use coconut oil or vegan butter as a dairy-free alternative.
- Brown Sugar: Substitute with coconut sugar for a lower glycemic option.
- Sour Cream: Greek yogurt can be used as a healthier alternative.
- All-Purpose Flour: Use almond flour or a gluten-free flour blend for a gluten-free version.
Slip-Ups to Skip
Baking can sometimes be tricky! Here are a few common mistakes to avoid:
- Don’t skip the room temperature ingredients. Cold butter or eggs can affect the texture of your cookies.
- Avoid overmixing the dough. This can lead to tough cookies instead of soft and chewy ones.
- Ensure your baking soda and powder are fresh. Expired leavening agents can result in flat cookies.
- Keep an eye on the baking time. Cookies can go from perfectly baked to overdone in a matter of seconds!
Storage Pro Tips
To keep your Cashew Cookies fresh and delicious, follow these storage tips:
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough! Shape the cookies and freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
- If you have iced cookies, store them in the refrigerator to keep the icing intact.
Questions People Ask
Can I use different nuts in this recipe?
Absolutely! Feel free to substitute cashews with walnuts, pecans, or even chocolate chips for a different flavor profile.
What if I don’t have sour cream?
You can replace sour cream with Greek yogurt or even buttermilk if you have it on hand. Both will work well in this recipe.
How do I know when the cookies are done baking?
Look for lightly golden edges and a soft center. The cookies will continue to cook slightly after being removed from the oven.
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for up to 2 days before baking. Just remember to let it sit at room temperature for a bit before scooping and baking.
The Takeaway
These Cashew Cookies are a delightful treat that combines the rich flavors of butter and brown sugar with the crunch of cashews for a truly satisfying experience. Whether you are baking for a special occasion or just because, this recipe is sure to impress. With easy-to-follow steps and flexible ingredient options, you can make these cookies your own. So gather your ingredients, preheat that oven, and get ready to enjoy some of the best cookies you’ll ever make! Just remember to share them—if you can resist the temptation to eat them all yourself!
Cashew Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, combine the softened unsalted butter and brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
- Add in the room temperature egg and 1/2 teaspoon of vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the sour cream and chopped cashews. Be careful not to overmix; you want to keep the dough light and airy.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may seem slightly underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
- In a small bowl, whisk together the half and half cream, 1/4 teaspoon vanilla extract, and confectioner’s sugar until smooth. Adjust the consistency by adding more cream or sugar as needed.
- Once the cookies are cool, drizzle or spread the icing on top and garnish with cashew halves for an extra touch.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough! Shape the cookies and freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.
- If you have iced cookies, store them in the refrigerator to keep the icing intact.
