Cashew Butter Cookies with Cranberries and Sea Salt
These unique cookies offer a sophisticated flavor profile, featuring rich, nutty cashew butter and crunchy chopped cashews paired with tart dried cranberries. A delicate sprinkle of sea salt on top finishes them perfectly, enhancing the complex sweetness of the cashew and fruit.
Servings
36
Prep Time
15 minutes
Cook Time
20 minutes
This is a wonderfully balanced cookie treat that is perfect for any occasion.
Ingredients
2 1/2 cups (300g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter
-
3/4 cup Once Again Cashew Butter
- 1/2 cup (100g) granulated sugar
- 1 cup (106g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup cashews, roughly chopped
- 2 cup dried sweetened cranberries
- 1 teaspoon sea salt, for garnishing
Directions
Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda, baking powder, cornstarch and salt together in a medium bowl.
- Beat the butter, cashew butter and sugars in a large mixing bowl with an electric or stand mixer, until light and creamy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs, one and time, beating until combined; then the vanilla extract.
- With the mixer on low speed, gradually add the flour mixture; beat until just combined. Add cashews and cranberries and beat until evenly mixed.
- Portion dough into generous 2 tablespoon (roughly 1 ounce) balls and place 2 inches apart on prepared baking sheets. Cover and refrigerate dough for at least 30 minutes and up to 1 day.
- When ready to bake, preheat the oven to 350°F. Once oven is ready, remove baking sheets from the refrigerator and bake for 10 minutes. Remove baking sheets from the oven, carefully press cookie tops with a spoon or measuring cup to flatten just a bit, then return to the oven and bake until golden-brown, about 8 to 10 minutes.
- Garnish with sea salt and cool on baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
What about gluten/dairy free option??
Thanks.
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