Cashew Nut Cookies
Rich and crunchy cashew nut cookies with a buttery base and sweet, nutty flavor, perfect for snack time or sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F. Grease 2 cookie sheets.
- Beat butter and brown sugar in a mixing bowl at medium speed.
- Beat sour cream, beaten egg, and vanilla extract into the butter and brown sugar mixture.
- In a separate bowl, combine flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture and beat until combined.
- Fold in chopped roasted cashews.
- Drop teaspoons of batter onto the prepared cookie sheets.
- Bake in the preheated oven for 8 to 10 minutes until golden brown.
Tips & Substitutions
For an extra depth of flavor, consider toasting the cashews lightly before chopping and folding them into the batter. If you need a dairy-free option, substitute the butter with coconut oil and the sour cream with a dairy-free yogurt. Adjust the sweetness by using less brown sugar based on personal preference, especially if serving alongside sweeter desserts like Double Brownies.
Serving Suggestions
These cashew nut cookies are delicious on their own, but they also pair beautifully with a glass of milk or a cup of coffee. You can serve them alongside a light fruit salad or a scoop of vanilla ice cream for a delightful dessert platter. For a festive touch, consider presenting them with Miss Susie Young'S Christmas Fruitcake during holiday gatherings.
Storage & Reheating
Store leftover cashew nut cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, pop them in a preheated oven at 350°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Nut Cookies contains roughly 135 calories, with 3g protein, 27g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts instead of cashews?
Absolutely! Feel free to substitute roasted cashews with other nuts like pecans, walnuts, or almonds. Just chop them roughly and fold them into the batter the same way. Each nut will bring its own unique flavor and texture to the cookies.
How can I make these cookies chewier?
To achieve a chewier texture, try adding an extra egg yolk to the batter or reducing the baking time slightly. Additionally, using brown sugar instead of granulated sugar contributes to a softer, chewier cookie, as it retains more moisture.
Can I make the dough in advance?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to three days. Just wrap the dough tightly in plastic wrap. When you're ready to bake, scoop out the desired amount and let it sit at room temperature for about 10 minutes before baking for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).