• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living on Cookies
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    Cashew Cookies with Brown Butter Frosting

    Published: Feb 20, 2018 · Modified: Mar 30, 2019 by Krista · 2 Comments

    • Share
    • Tweet
    • WhatsApp
    • Email
    Jump to Recipe

    Cashew Cookies are pretty special. The cashews are crunchy and salty and the brown butter frosting is heavenly.  I’ve been I’ve always been in love with this frosting. The brown butter changes everything. I use the same frosting for these Banana Bread Bars with Brown Butter Frosting.

    The cookies themselves are soft and caramelly thanks to the brown sugar and sour cream in the dough. Even without the frosting the cookies are perfectly delicious. Everyone loves these amazing cookies.

    Print Pin
    No ratings yet

    Cashew Cookies with Brown Butter Frosting

    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 32 cookies

    Ingredients

    Cookie Dough

    • ¾ cup (160 g) brown sugar
    • ½ cup (113 g) butter room temperature
    • 1 egg room temperature
    • 1 teaspoon vanilla extract
    • 2 cups (280 g) all-purpose flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup (90 g) sour cream
    • 1 ¾ cup (240 g) cashews* roughly chopped, plus extra for garnish

    Frosting

    • ½ cup (113 g) butter
    • 2 cups (200 g) powdered sugar
    • 1 teaspoon vanilla extract
    • 1-3 tablespoons milk

    Instructions

    • For the cookies: Preheat oven to 350°F (170°C). Line baking tray with parchment paper, if desired. Beat brown sugar and butter until creamy. Add egg and vanilla and beat to combine. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture alternately with sour cream to butter-sugar mixture, beating on low speed until combined. Fold in cashews.
    • Drop tablespoonfuls of dough 2 inches (5 cm) apart onto baking sheet and bake for about 10 minutes until cookies are golden brown. Cool cookies on a wire rack.
    • For the frosting: For the frosting, heat butter in a large saucepan over medium heat until boiling. Continue to heat the butter, swirling occasionally, until the sediments (solids at the bottom of the pan) turn golden brown. Remove from heat and whisk in powdered sugar, vanilla extract or vanilla sugar and milk. Immediately spread/spoon the brown butter frosting over the cookies. Top with a cashew half. The frosting can get a bit weird and separate but don’t worry. You can whisk in a little more powdered sugar and milk and that will bring it back.
    • Stored tightly covered cookies will stay fresh for several days.

    Notes

    *I use roasted and lightly salted cashews but you can use raw and/or unsalted cashews if you prefer. If your cashews are very salty, omit the salt in the dough recipe.
    Recipe adapted from Land O’Lakes.

     

     

    • Share
    • Tweet
    • WhatsApp
    • Email

    Reader Interactions

    Comments

    1. Marlene

      January 26, 2022 at 3:04 am

      These cookies are out of this world delicious!!!! Easy to whip up too!!!! Love em!!!!!!!

      Reply
      • Krista

        January 26, 2022 at 8:52 pm

        Great! I’m so glad you like them!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

    More about me →

    Trending Recipes

    • The Best American Bakery-Style Chocolate Chip Cookies
    • How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)
    • von oben: drei topfenknödel mit butterbröseln auf weißem teller, einer davon durchgeschnitten. stellfläche aus holz.
      Austrian Topfen Dumplings (Topfenknödel)
    • The Best American Style Cinnamon Rolls

    Search

    Conversions & Substitutions

    Everything you need to know about American and European baking ingredients and measurements. Read more...

    Footer

    ↑ back to top

    MORE

    • About
    • Privacy Policy
    • Terms & Conditions

    NEWSLETTER

    • Sign Up for emails and updates (in German only)

    STAY IN TOUCH

    • Contact me
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Living on Cookies

    • English
    • Deutsch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required