If you love crunchy, flavorful, and rich-tasting sweet treats, look no further than these Cashew Cookies with Brown Butter Frosting. They were a top finalist in our Blue Ribbon Drop Cookie Contest.

Everyone who tastes these winning cookies raves about the frosting. Browning the butter was one of the winner’s secrets to success. Browned butter has a rich, nutty aroma and flavor. As a result, everything it goes into tastes divine, truly. Also, these cookies have a crispy addictive texture thanks to the whole cashews you bake in them.

Recipe credit goes to Gwen Benson who made these cookies for the 2021 Minnesota State Fair.

Gwen won the Blue Ribbon Drop Cookie Contest that we sponsored, placing third overall. She began entering her baked goods at the fair 5 years ago as something to do with her daughter Lynsay. Gwen now has four state fair award ribbons for baking and 9 for crafting. Impressive!

Gwen says this cashew cookie recipe originated with Land O Lakes, but she has seen variations on it over the years, including a version passed around in her family, which was her main inspiration.

Excellent & Effortless Recipe

With classic ingredients, these cashew cookies with brown butter frosting are a breeze to make. Seriously, you will love how easily they come together. Check it out. Follow along as we walk you through the steps. Easy peasy!

You start with brown sugar and butter, mixing until creamy, then add the egg and vanilla.

To that mixture, you add the dry ingredients (flour, baking powder, and baking soda), alternating portions with the sour cream.

You mix in the whole cashews last, by hand, reserving a portion for garnish.

We made our batch with just over a tablespoon of dough each, so small, to total 55 cookies. You bake them at 350 degrees Fahrenheit for just 10-12 minutes.

The frosting’s star is browned butter, but it also has powdered sugar, milk, and vanilla.

Once baked, you finish the cookies with frosting and a sprinkling of finely chopped cashews.

Yum! Enjoy!

-Cyndi