I have cashew lovers in my family, so a plate of warm, buttery cashew cookies fresh out of the oven always brings a smile. The brown sugar caramelizes just enough to make the edges slightly chewy while keeping the center soft and rich. And when you get that salty crunch from the roasted cashews, oh, friend, that’s cookie perfection.
Cashew Cookies
I started making these cashew cookies years ago as part of my “cookies in a jar” gifts for friends and neighbors. They loved the idea of being able to bake a homemade treat anytime, without the rush of doing everything from scratch. Now, these cookies have become my go-to when guests drop by unexpectedly or when I need a sweet moment of calm after a busy day.
I would like to leave at least 10 stars!! These cookies are absolutely delicious. I make these at least every other week. Love them!
— Kim
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- All-purpose flourGives structure and keeps the cookies soft in the center.
- Baking sodaHelps the cookies rise just enough for that chewy bite. Check your expiration date. I used old baking soda once, and my cookies turned out flat.
- Ground cinnamonAdds warmth and pairs beautifully with brown sugar and cashews.
- Light brown sugarCreates moisture and caramel-like flavor; this is sort of the secret to chewy cookies.
- White sugarBalances the sweetness and helps crisp the edges.
- Old-fashioned oats: I recommend using rolled oats because they’re able to keep their shape during baking, hence providing a nice texture vs instant oatmeal.
- Salted cashewsThe star of the show, roasted, buttery, nutty, and slightly salty. Use raw cashews if you prefer a milder cookie, and sprinkle a touch of flaky salt on top before baking.
- ButterAlways use real butter for the best flavor. Melted butter gives these cookies a chewy, rich texture.
How To Make Cashew Cookies
Mixing Cookie Dough and Baking
Whisk together flour, baking soda, and cinnamon in a large bowl. Then add cashews.
In a medium-sized bowl, cream the melted butter and vanilla extract until smooth and slightly fluffy. Add the egg and egg yolk, whisking until well combined.
Add the dry ingredients to the wet mixture and stir until just combined. Drop tablespoonfuls of dough onto a prepared cookie sheet and bake for 10 to 12 minutes in a preheated 350-degree oven.
How To Make Cashew Cookies In A Gift Jar
Making the Cookie Mix For Jars
In a small bowl, whisk together flour, baking soda, and cinnamon. In a clean 1-quart glass jar, layer ingredients in the following order: flour mixture, brown sugar, sugar, and oats.
Use the bottom of a glass or small vase to press down each layer firmly.
Adding Cashes and Sealing The Jar
Add cashews on top and gently press them down. Seal the jar tightly and store it in a cool, dry place for up to 2 months.
If gifting these cookies in a jar, the recipe card below has instructions you can print or copy to add a gift tag to your jars.
Decorating The Jar For A Gift
I like to put a rubber-sealed canning jar lid on to help keep moisture out, and then cover it with a plastic white jar lid that I buy at Walmart.
Next, tie a festive ribbon or string around the neck of the jar. Be sure to print the instructions. You can print the recipe card below and cut out the instructions for mixing the cookies and baking. Then, hole punch and tie onto the jar.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements:
Add a touch of maple extract for deeper flavor or drizzle browned butter glaze (powdered sugar and brown butter) on top once cooled.
Add-In Options:
Fold in chocolate chips, white chocolate chunks, or toffee bits for an extra indulgent twist.
Simple Substitutions:
Use chopped macadamia nuts or pecans if you don’t have cashews.
Tips for Recipe Success:
- Don’t overmix the dough once the flour goes in — it can make the cookies tough.
- Slightly underbake for the perfect chewy center.
- Sprinkle a pinch of flaky salt over the tops before baking for true bakery-style salted cashew cookies.
Absolutely. Roll the dough into balls and freeze on a tray before transferring to a freezer bag. Bake straight from frozen, just add 1–2 minutes to the bake time.
Hospitality Challenge
Here is a fun idea: host a simple ladies’ night to assemble “Cashew Cookies in a Jar” for gifting. Set up an assembly line with jars, pretty ribbons, and preprinted recipe tags that also include a short note of encouragement and your contact info for prayer or a coffee invite. Before you begin, pray together for the recipients by name if you can. As you work, bake one warm tray of cookies so everyone leaves with a small plate to deliver that same evening along with a jar. Encourage each woman to choose one neighbor, one co-worker, and one person who may feel overlooked, then drop by with a smile and a few minutes of unhurried conversation. Include this verse on the instructions tag for a gentle gospel touch: “May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope” (Romans 15:13, ESV). For more recipe ideas for cookies in a jar, be sure to visit my DIY Cookies In A Jar or Gingerbread Cake Mix In A Jar Gift.
More Cookie Recipes
- Cool Whip Lemon Cookies with Just 4 Ingredients
- Funfetti Cake Mix Cookies
- Chewy Oatmeal Chocolate Chip Cookies (Vegan)
- 10-Minute No Bake Cookie Dough Bites Recipe
These buttery brown sugar cashew cookies are soft, chewy, and just the right amount of salty-sweet, perfect for everyday baking or gifting in a jar. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Salty-Sweet Cashew Cookies
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ cup light brown sugar, packed
- ½ cup sugar
- 1 ⅓ cups old-fashioned oats
- 1 cup salted whole cashews
- ⅔ cup butter
- ¾ teaspoon vanilla extract
- 2 eggs, 1 large egg plus 1 large egg yolk, room temperature
Instructions
Make the Dough
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and cinnamon.
- In a separate large bowl, cream the melted butter and vanilla extract until smooth and slightly fluffy.
- Add the egg and egg yolk, whisking until well combined.
- Add the brown sugar, sugar, oats, and cashews to the wet ingredients. Stir until evenly mixed.
- Add the dry ingredients to the wet mixture and stir until just combined.
Bake the Cookies
- Drop tablespoonfuls of dough about ½ inch apart on the prepared baking sheets.
- Bake for 10 to 12 minutes or until lightly browned.
- Remove from the oven and cool on wire racks before serving.
Gina’s Notes and Tips
Cashew Cookie Mix in a Jar
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ cup light brown sugar (packed)
- ½ cup sugar
- 1 ⅓ cups old-fashioned oats
- 1 cup salted whole cashews
Instructions
- In a small bowl, whisk together flour, baking soda, and cinnamon.
- In a clean 1-quart glass jar, layer ingredients in the following order: flour mixture, brown sugar, sugar, and oats.
- Use the bottom of a glass or small vase to press down each layer firmly.
- Add cashews on top and gently press them down.
- Seal the jar tightly and store in a cool, dry place for up to 2 months.
- 2/3 cup butter
- 3/4 teaspoon vanilla extract
- 2 eggs: 1 whole egg and one egg yolk, room temperature
- Preheat oven to 350 degrees Fahrenheit.
- Melt ⅔ cup butter, then whisk with ¾ teaspoon vanilla extract until light and fluffy.
- Whisk in 1 egg and 1 egg yolk until blended.
- Add the entire jar of cookie mix and stir until combined.
- Drop tablespoonfuls of dough ½ inch apart on parchment-lined baking sheets.
- Bake for 10–12 minutes or until lightly browned.
- Cool on a wire rack before serving.
Tried this recipe?
Please consider Leaving a Review!
I love cashews as well. These look so good. Cannot wait to make these!
Deborah, I like the salty/sweet of these. And hey, cashews are good for you so there is a bonus to this treat.
anything additional for high altitude?
Hello Rhonda,
Great question! This recipe doesn’t include specific high-altitude adjustments, but here are some general tips that should help:
For baking at high altitude (generally above 3,000 feet):
Reduce baking soda by about 1/4 (so use about 1/2 teaspoon instead of 3/4 teaspoon)
Increase oven temperature by 15-25°F (try 365-375°F instead of 350°F)
Reduce baking time slightly – start checking at 8-10 minutes instead of 10-12
Add 1-2 tablespoons extra flour to help with structure
Increase liquid slightly if the dough seems too dry (an extra tablespoon of butter or a teaspoon of water)
Since every altitude is different, I’d recommend starting with these adjustments and keeping notes on what works best for your location. The cookies should still turn out soft and chewy with that perfect salty-sweet bite!
Let me know how they turn out!
I would like to leave at least 10 stars!! These cookies are absolutely delicious. I make these at least every other week. Love them!
Kim, you made my day with your review! I’m adding it to the top of the post as a star review. I made these first with my son in mind; he loves cashews.