Cashew Cookies with Brown Butter Frosting
There’s something undeniably delightful about cookies that combine rich flavors and textures, and these Cashew Cookies with Brown Butter Frosting are no exception. Each bite offers a warm, nutty crunch paired with a creamy, decadent frosting that elevates the humble cookie to a new level of indulgence. Perfect for sharing with friends or enjoying with a cup of coffee, these cookies are sure to become a beloved addition to your baking repertoire.
What Sets This Recipe Apart
These Cashew Cookies stand out due to their unique combination of flavors and textures. The use of brown sugar in the cookie base provides a deep, caramel-like sweetness, while the addition of chopped salted cashews adds a satisfying crunch. The crowning glory, however, is the brown butter frosting. Brown butter, with its nutty aroma and rich taste, transforms an ordinary frosting into something extraordinary. This recipe is not only simple but also results in cookies that are irresistibly soft, chewy, and bursting with flavor.
What You’ll Gather
- 1 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup sour cream
- 1 cup salted cashews, chopped
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract (for frosting)
Prep & Cook Tools
- Mixing Bowls – For combining ingredients.
- Electric Mixer – To achieve a smooth frosting.
- Baking Sheet – For baking the cookies.
- Parchment Paper – To prevent sticking.
- Cooling Rack – To cool cookies evenly.
Cashew Cookies with Brown Butter Frosting, Made Easy
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve that perfect golden-brown color.
Step 2: Cream the Butters and Sugar
In a large mixing bowl, combine the softened unsalted butter and firmly packed brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the pure vanilla extract. Mix until fully combined, ensuring that the egg is well incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Incorporate Sour Cream and Cashews
Fold in the sour cream gently, followed by the chopped salted cashews. The dough should be thick and slightly sticky.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step 8: Make the Brown Butter Frosting
In a saucepan, melt the unsalted butter over medium heat, stirring constantly. Allow it to cook until it turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.
Step 9: Mix the Frosting
In a mixing bowl, combine the browned butter with powdered sugar, milk, and pure vanilla extract. Beat on medium speed until smooth and creamy.
Step 10: Frost the Cookies
Once the cookies are completely cooled, spread a generous layer of the brown butter frosting on top of each cookie. Feel free to get creative with your frosting technique!
Health-Conscious Tweaks
- Swap half of the all-purpose flour for whole wheat flour to increase fiber content.
- Use coconut oil instead of unsalted butter for a dairy-free option.
- Substitute Greek yogurt for sour cream to add protein and reduce fat.
- Reduce the amount of brown sugar by 1/4 cup for a less sweet cookie.
Method to the Madness
Creating these Cashew Cookies with Brown Butter Frosting is a delightful process that combines simple ingredients into something magical. The key to achieving the best flavor lies in the brown butter frosting, which requires careful attention as it can go from perfectly browned to burnt in seconds. The cookies themselves are forgiving; they can be slightly underbaked for extra chewiness or baked longer for a crisper texture. Experiment with your baking time to find what you love!
Keep It Fresh: Storage Guide
To keep your Cashew Cookies with Brown Butter Frosting fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them longer, consider freezing the unfrosted cookies. Simply freeze the baked cookies in a single layer, then transfer them to a ziplock bag. When you’re ready to enjoy, thaw them at room temperature and frost as desired.
Cashew Cookies with Brown Butter Frosting Q&A
Can I use different nuts instead of cashews?
Absolutely! Feel free to substitute cashews with walnuts, pecans, or even almonds for a different flavor profile. Just ensure they are roughly chopped to maintain a good texture in the cookies.
How can I make the frosting thicker?
If you prefer a thicker frosting, simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Alternatively, reduce the amount of milk gradually until you achieve the thickness you want.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, such as baking powder and vanilla extract, are gluten-free as well.
What’s the best way to melt butter for the frosting?
The best method to melt butter for the frosting is to do so over medium heat in a saucepan, stirring constantly. This allows you to monitor the browning process closely and prevents it from burning.
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Bring It Home
As you take your first bite of these Cashew Cookies with Brown Butter Frosting, you’ll understand why they are destined to be a favorite. The combination of chewy, nut-infused cookies topped with a creamy, luscious frosting is simply irresistible. Whether you’re baking for a special occasion or just treating yourself to a sweet indulgence, these cookies will bring joy to your kitchen and smiles to your table. Happy baking!
Cashew Cookies with Brown Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream the softened unsalted butter and brown sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add to the wet ingredients.
- Fold in the sour cream and chopped salted cashews until the dough is thick and slightly sticky.
- Scoop rounded balls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
- To make the frosting, melt the unsalted butter in a saucepan over medium heat until golden brown.
- Mix the browned butter with powdered sugar, milk, and vanilla until smooth and creamy.
- Frost the cooled cookies with a generous layer of brown butter frosting.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze unfrosted cookies for longer storage; thaw and frost when ready to enjoy.
- Feel free to experiment with different nuts for varied flavors.
