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.
Cashew Cookies with Brown Butter Frosting
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 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
- 1/3 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
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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.
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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.
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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.
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Stored tightly covered cookies will stay fresh for several days.
Recipe 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.
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