Cashew Butter Crinkle Cookies. A crispy exterior and chewy interior. The mild, delicious flavor of cashew butter combined with dark brown sugar. A bit of fine sea salt and vanilla bean paste round out our flavor profile. It’s hard to eat just one. Screams for a glass of milk.
Our cookie today starts with cashew butter. You can find it at some grocery stores or order it online. I make it at home with raw unsalted cashews. The cashews are toasted for 4 to 5 minutes in a preheated 300 degrees F. oven. The toasted cashews are processed for about 10 minutes in a food processor until the nuts break down, release their oil, and turn magically into liquid form.
If you prefer, this cookie turns out perfectly with creamy or crunchy peanut butter, or any of your other favorite nut butters including macadamia, pecan, walnut, hazelnut, or pistachio.
Butter, dark (or light) brown sugar, and cashew butter are beaten together in a stand mixer or with a hand mixer until smooth. One egg and a splash of vanilla bean paste are added to the stand mixer. A mix of flour, baking soda, baking powder, and fine sea salt are added to the butter mixture. A little more mixing ensures everything is well combined and smooth.
The cashew butter cookie dough requires no refrigeration, although it can be stored for several days in an airtight container (in the fridge) to bake another day.
Cookie dough is rolled into 1 to 1-1/4-inch balls and rolled in granulated sugar and then a second time in powdered sugar. The sugary dough balls are placed on parchment lined baking sheets, with about 3 inches between cookies. Do not be tempted to press the cookies down. They will spread out once they hit the hot oven.
The cookies are baked in a preheated oven until golden on the edges and the signature crinkles emerge.
To mix things up a bit, I will dip half the cookie in chocolate and sprinkle on some cashew pieces or dust, or sandwich these cookies with fresh raspberry or strawberry frosting.
This is a great cookie to gift or add to a holiday cookie collection. Kids love these cookies. They get baked and disappear pretty quickly.
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Cashew Butter Crinkle Cookies
Ingredients
- 192 grams all-purpose flour (1-1/2 cups)
- 5 grams baking soda (1 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 113 grams unsalted butter (1/2 cup), room temperature
- 200 grams dark brown sugar (1 cup), packed
- 230 grams cashew butter (3/4 cup)
- 50 grams egg (1 large)
- 2 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Add all-purpose flour, baking soda, baking powder, and fine sea salt to medium mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter to stand mixer. Using paddle attachment, beat on low for 3 minutes, or until smooth and creamy. Add dark brown sugar and cashew butter to stand mixer. Beat until smooth, about 2 minutes.
- Add egg and vanilla bean paste to stand mixer. Beat until smooth, about 1 minute. Scrape down sides of bowl, if necessary.
- Add flour mixture to stand mixer bowl and beat on low until flour is fully incorporated.
- Portion cashew butter cookie dough using 1-1/2 tablespoons cookie scoop or approximately 30 grams per dough ball. Roll dough into circles and place on prepared cookie sheets at least 3 inches apart.
- Bake in preheated oven for 15 to 18 minutes. Edges of cookies should be light golden brown and cookies have signature crinkles. Remove from oven and cool several minutes on wire rack. Remove cookies from cookie sheets and cool completely.
