If you like those popular store bought snowball cookies then you will absolutely love these cashew nougat cookies.
The recipe is so simple and fun and I think they taste way better than the premade versions.
For these cookies I tweaked an old snowball recipe of my mothers and the cashew nougat snowball was born!
The center of these cookies are so buttery and delicious you’re family will absolutely adore them. They are very similar to a shortbread cookie with savory cashews that just make them so much tastier.
How to Make Cashew Nougat Cookies
These cookies take less than thirty minutes to bake and you probably have all the ingredients already. Clean up is easy and you will be enjoying your delicious cashew nougat cookies before you know it.
Cookie Ingredients
- 2 Cups Flour
- 2 1/2 Cups Unsalted Cashews
- 1 1/2 tsp. Pure Vanilla Extract
- 9 oz. Unsalted Butter
- 1/2 Cup Confectioners Sugar
- 1/2 tsp. Salt
Start by preheating your oven to 375 degrees.
Line your cookie sheet with parchment paper.
Combine sugar and butter in large mixing bowl. Use mixer at medium speed and process until creamy.
Add vanilla extract to mixture and then gradually beat in flour, salt, and cashews until well blended.
Now divide your dough in four equal parts and roll them into long logs. Rolls should be about one inch in diameter.
Wrap your logs individually in plastic wrap and chill in the refrigerator for a half an hour.
Unwrap logs and cut out one inch pieces. Roll them by hand into balls and place on parchment paper lined baking sheets.
Leave one inch space between dough balls. Bake for about twenty minutes. Cookies are done when golden brown.
Put two cups of confectioner sugar in a bowl. Roll hot cookies in sugar until completely coated. Place on wire racks and cool. Then roll them in the sugar again before serving.
Cashew Nougat Cookies (Snowballs)
Equipment
- Mixer
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
- 2½ Cups Unsalted Cashews
- 9 oz. Unsalted Butter
- ½ Cup Confectioners Sugar Have Extra For Topping
- 1½ tsp. Pure Vanilla Extract
- 2 Cups Flour
- ½ tsp. Salt
Instructions
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Combine confectioners sugar and butter in mixing bowl. Blend on medium speed until creamy.
- Add in vanilla extract and then slowly beat in flour, salt and cashews until well blended.
- Separate dough into four equal parts. Roll into one inch diameter logs.
- Wrap them individually in plastic wrap and chill in the refrigerator for a half an hour.
- Unwrap your dough and cut out one inch sections.
- Roll each by hand and place on parchment paper one inch apart.
- Bake for twenty minutes. Cookies are done when golden brown.
- Remove and immediately roll in bowl of confectioners sugar until well coated.
- Cool on wire rack and then roll in sugar again.
- Store or serve and enjoy!
Nutrition
Conclusions
My family loves these cookies and request them often. I also make them for holiday parties and kids parties. They are fun enough for the kids and so delicious the adults will love them too.
They can be stored in an airtight container for up to week. You can also freeze them in freezer safe bags if you want to make them way ahead of time. Just warm them in the oven for about five minutes at 350 degrees.
For more great cookie ideas check out these recipes