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Easy Cashew Cookies


This easy drop cookie recipe for Cashew Cookies is perfect for when you want a tasty and sturdy cookie to ship through the mail to friends and family.

Perfect for gift-giving during the holidays or dressing up your potluck dessert table, these airy cookies are deliciously crunchy yet look like little puffs at the same time.

It's a simple recipe that combines the richness of brown sugar and cashew along with the subtlty of sour cream.

A well-balanced cookie that is durable enough for mailing in a sweet care package to your loved ones.

Sour Cream Cashew Cookies

Cashew Cookies

Easy Cashew Cookies Recipe

  • 1 1/3 cups unsalted, roasted cashews, coarsely chopped
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons light brown sugar, firmly packed
  • 1/2 cup unsalted butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  1. Preheat oven to 375F degrees. Lightly grease baking sheets or line with parchment paper and set aside.
  2. Toast cashews at 350F degrees for about 10 minutes. Allow to completely cool then chop coarsely.
  3. In a medium bowl, stir together the flour, baking powder, baking soda and salt.
  4. In a large mixing bowl, beat the butter and brown sugar with an electric mixer on medium to high speed until light and fluffy.
  5. Beat in the egg and vanilla until thoroughly combined.
  6. Beat in sour cream just until incorporated.
  7. Beat in as much flour as possible with the mixer on low speed and stir in any remaining flour with a wooden spoon.
  8. Stir in the nuts.
  9. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets.
  10. Bake for 10 to 15 minutes or until golden brown.
  11. Remove from oven and allow cookies to sit on sheets for 2 minutes before transferring to wire racks to cool completely.

This recipe yields about 6 dozen Cashew Cookies.

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