Cashew Cookies with Frosting
Easy Cashew Cookies with frosting are made with a simple oatmeal cookie base packed with chopped nuts. This chewy, flavorful favorite from my childhood is sure to disappear quickly at any gathering!
Servings: 24 cookies
Calories: 273kcal
Ingredients
Cookie dough
- ½ cup (1 stick) unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups old fashioned rolled oats
- 1 cup salted cashews coarsely chopped
Brown butter frosting
- 4 cups confectioners' sugar
- 10 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 5 tablespoons evaporated milk or milk*
Instructions
Make cookies
- Heat oven to 375ºF. In a mixer, beat softened butter and brown sugar until creamy. Add egg, vanilla, and sour cream, and beat until lightened, about 1 minute.
- In a separate bowl, stir together dry ingredients (flour, salt, baking powder, baking soda, oats, and cashews).
- Add the dry ingredients to the sugar and butter mixture and mix until combined. Scrape bottom and sides of bowl to incorporate everything evenly.
- Use a cookie scoop or spoon to drop 1 inch domes (about 2 tablespoons) of dough onto parchment-lined baking sheets. Bake until golden around the edges and just barely set in the center, 8 to 10 minutes. Let cool on a wire rack. [Use a metal spatula or cookie cutter to tap around the edges while the cookies are still hot, to shape them into perfect circles.]
Make frosting and finish cookies
- Make brown butter frosting by sifting the confectioners' sugar into a mixing bowl. Set aside.
- In a small saucepan, slowly melt butter over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Remove from heat. (Optional: place butter in a bowl over an ice bath to cool it to room temperature. It should only take a minute or two.)
- Immediately scrape the butter and all the browned bits into the confectioners' sugar. Add vanilla and milk and mix to combine. Add more milk depending on the consistency you desire.
- Frost cooled cookies. Top with extra cashews if desired. Store in a single layer in an airtight container for up to 4 days.
Notes
* Evaporated milk has a light caramel flavor and a thick consistency. I think it makes the best addition to the frosting. Use regular milk only in a pinch.
Every oven is different. Adjust cooking time as needed to get golden brown cookies, but don't over bake them. I suggest using an oven thermometer to test the temperature of your oven so you know if it's correct when fully heated.
Nutrition
Calories: 273kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 95mg | Potassium: 99mg | Fiber: 1g | Sugar: 29g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
