Cashew Nougat Cookie Recipe (Archway Copycat)
With buttery, nutty flavor and crisp, meltaway texture, this copycat cashew nougat cookie recipe is for you if you're having trouble finding the iconic Archway cookies this holiday season!
Servings 16 servings
Calories 101kcal
Ingredients
- 1/4 cup unsalted butter at room temperature
- 3 tablespoons granulated white sugar
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup finely chopped unsalted cashews (roasted or unroasted is fine; see Notes if you're using raw cashews and want to roast them)
- 1/2 cup powdered sugar for rolling
Instructions
- Prep. Preheat the oven to 350F and get out a half sheet pan (or large cookie tray). (Don't grease or line the tray.)
- Make the dough. Add the butter, sugar, vanilla extract, almond extract, and oil to a large bowl and beat until smooth. Add the flour, cream of tartar, baking soda, and salt, and beat until well-combined, about 5 to 7 minutes using an electric hand mixer. Mix in the cashews. (The dough will look like large wet crumbles, but should hold together well when you squeeze it. If it doesn't hold together, beat in 1 teaspoon of water at a time until the dough holds together when squeezed.)
- Scoop the cookie dough. Use a 1-tablespoon scoop to measure out the dough and roll into balls. Arrange the dough balls spaced evenly apart (they will all fit on 1 half sheet pan because they don't expand much).
- Bake the cookies. Bake until the bottom of the cookies are just golden, about 13 to 15 minutes. Let the cookies cool on the tray for 10 minutes, and then double roll them in powdered sugar. Cool completely before storing.
Video
Notes
- To Roast the Cashews: For these cookies, you can use either raw or roasted cashews (whatever you use, just make sure they're unsalted). If you're using raw cashews, you can roast them to bring out their nutty flavor if you want. To roast cashews, spread them out in an even layer on a baking sheet. Bake in a preheated 350F oven until they start to turn golden and smell nutty, about 10 minutes, tossing once halfway through. Let them cool, and then finely chop them.
- Recipe Yield, Serving Size, and Nutritional Information: This recipe makes 16 (1-tablespoon) cookies. The nutrition information given is for 1 cookie.
- Storage: After cooling to room temperature, store these cookies layered between pieces of parchment paper in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
- Make the cookie dough as directed.
- Scoop out and roll the cookie dough, and then arrange the dough balls so they're not touching on a parchment paper-lined baking tray.
- Pop the tray of cookie dough into the freezer until the balls are frozen solid, about 2 to 3 hours.
- Transfer the cookie dough balls to a freezer-safe zip-top plastic bag and freeze for up to 3 months before baking.
- Bake the frozen cookie dough balls (no need to thaw!) at 325F until the cookies are golden on the bottom, about 15 to 20 minutes.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.5mg