Best Cashew Butter Cookies Recipes

CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a small bowl.
• Beat butter, white sugar, and vanilla extract together with an electric mixer in a large bowl until smooth. Add cashew butter, brown sugar, egg, and milk to the butter mixture; beat until smooth. Gradually add flour mixture and mix until just incorporated into a dough.
• Roll dough into 1 1/2-inch balls and arrange onto a baking sheet. Lightly press a fork into the top of the balls to make a crosshatch pattern.
• Bake in preheated oven until golden brown, 12 to 14 minutes.

CASHEW BUTTER COOKIES

Steps:

• In the bowl of a food processor, combine 1 3/4 cups cashews with canola oil, and process until smooth, 5 to 7 minutes. (You should have about 3/4 cup puree.) Set aside until completely cool.
• Coarsely chop cashew nuts, and reserve for garnish.
• In a medium mixing bowl, sift the flour and salt together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, cashew puree, and both sugars, and beat on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and mix until well combined, about 30 seconds. Add the flour mixture, and mix on low speed, just until combined, about 20 seconds. Wrap dough in plastic, and refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper, and set aside. Scoop 2 tablespoons of dough (1 1/2 ounces), and shape into a ball. Transfer to prepared baking sheet. Repeat with the remaining dough, placing dough balls 3 inches apart. Dip the tines of a fork in flour, and press into the dough balls to make vertical and horizontal indentations. Sprinkle reserved cashew nuts on top.
• Bake 10 minutes. Rotate baking sheet, and bake 6 to 8 minutes more, depending on whether a soft or crisp cookie is desired. Transfer cookies with the parchment to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

CASHEW BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
• In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
• Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
• Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.

CASHEW COOKIES WITH BURNED BUTTER FROSTING

Steps:

• Preheat oven to 350* and grease the cookie sheets.
• In a large bowl, cream together the butter and brown sugar until light and fluffy.
• Add the egg, beating well.
• Stir in the sour cream and vanilla.
• Combine the flour, baking powder, baking soda and salt.
• Gradually stir dry ingredients into the creamed mixture.
• Fold in the cashew pieces.
• Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 12-15 minutes.
• Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
• For Frosting:.
• Melt the butter in a saucepan over medium heat.
• Cook until it turns a light brown color, being careful not to burn it.
• Remove from heat and stir in the heavy cream.
• Gradually beat in the powdered sugar and vanilla until smooth.
• Spread onto cooled cookies.

CASHEW BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

CASHEW BUTTER COOKIES

Steps:

• 1. Cream butters and sugars together thoroughly.
• 2. Add vanilla and egg mixing completely into creamed mixture. Then add salt (if using) and baking soda. I find that these items mix more completely if added to wet ingredients.
• 3. Add flour 1/2 cup at a time mixing thoroughly with each addition. Scoop onto cookie sheets spacing apart because they will spread.
• 4. Bake at 375 degrees for 9-10 minutes for a soft cookie. If you prefer a more crisp, slightly darker cookie you may bake up to 12 minutes.

QUICK CASHEW COOKIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir in cashews and white chocolate chunks. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks.
• While cookies are baking, in 1-quart saucepan, cook butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining icing ingredients until smooth.
• On top of warm cookies, immediately spoon about 1 teaspoon icing (if icing becomes too thick, reheat over low heat).

PALEO CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
• Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

GLUTEN FREE CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Cream the first four ingredients one adding one at a time in order given.
• Add egg and mix.
• Add sifted dry ingredients and mix until dough is smooth.
• If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
• Drop by teaspoonfuls on a cookie sheet sprayed with oil.
• using a fork dipped in water, push down on dough once then cross ways.
• Bake 10 minutes.
• Refrigerate cookies after they cool for best taste.

CASHEW BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl beat together the margarine, brown sugar and 2 cups sugar until creamy.
• Add cashew butter, eggs and vanilla beating until well blended.
• Beat in flour, salt and baking soda.
• Do not over beat.
• Shape dough into walnut-sized balls.
• Roll balls in remaining sugar.
• Place 2 1/2-inches apart on an ungreased cookie sheet.
• Bake for 8 minutes. The outsides should be set, the centers still soft.
• **I never get the same amount so I'm calling this one large batch of cookies, around 5 dozen.