Cashew Butter Crinkle Cookies
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.
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.