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crinkle cookies made with cashew butter
5 from 1 vote

Cashew Cookies

Rich and creamy cashew butter shines in these cashew crinkle cookies. This simple straightforward recipes only requires a handful of ingredients. It's great for holiday baking!
Yield: 26 cookies
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American
Keyword: crinkle cookies, cashew cookies, cashew butter cookies, cashew butter
Servings: 26
Author: Maryanne Cabrera


  • 1 ½ cup all-purpose flour (195 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 g), room temp, softened
  • 1 cup brown sugar (200 g), packed
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temp
  • ¾ cup cashew butter (195 g)
  • ½ cup granulated sugar for rolling
  • ½ cup powdered sugar for rolling


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or reusable silicone baking mat. Set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Add butter to a large bowl. Use an electric hand mixer to beat butter until smooth. Add brown sugar and vanilla. Mix until creamy. Scrape down sides of bowl as needed.
  • Add in egg and beat until well combined. Add in cashew butter. Mix until smooth.
  • Add flour mixture to mixing bowl. Mix on low speed until there are no longer any dry streaks of flour. Alternatively, use a spatula to fold in flour. Do not overmix.
  • Use a 1.5 Tablespoon cookie scoop (#40 scoop) to portion out the smooth dough. Roll dough balls in granulated sugar. Then, roll in powdered sugar until well coated. Place cookie balls at least 2-inch apart on prepared baking sheet.
    *Don't worry if the balls are not perfect rounds. The dough will still bake into a circle.
  • Bake the cookies until the edges are set and the cookies are cracked on top, 15-18 minutes, rotating pans halfway through. Cool cookies in baking sheet for 3 minutes. Then, use a spatula or mini offset to transfer cookies to wire rack. Cool to room temperature.


  • It is better to err on side on under-baked versus over-baked cookies. 
  • Baking time works best when cookies are portioned using a 1.5 Tbsp cookie scoop (#40 scoop)
  • Do not allow cookies to completely cool on the baking sheet. Residual heat form the baking sheet will continue to bake (and dry out) the cookies. 
Ingredient Notes:
  • Use high quality cashew butter. Preferably one that is 100% cashews with no other added ingredients, except salt.
  • Brown sugar gives the cookies warm molasses flavor and helps to make the cookies soft. You may use light brown or dark brown sugar. Do not sub in granulated white sugar.
Storage and Leftovers:
  • Cookies will keep for one week stored in an airtight container at room temperature.
  • To ensure cookies remain soft and chewy, store cooled cookies with a small piece of bread, cupcake, or muffin.
  • Alternatively, use the microwave to restore days old hard cookies to their original state. Place one or two cookies on a microwave safe plate. Heat for 10 to 15 seconds. Cool before enjoying.