11 Cashew Cream Christmas Cookies Dairy Free Treats

Classic Cashew Cream Sugar Cookies

Classic Cashew Cream Sugar Cookies are a delightful twist on traditional sugar cookies, incorporating creamy cashew flavor for a rich and nutty taste. These cookies are soft, buttery, and perfect for decorating during the holiday season, making them a wonderful treat for family gatherings and festive parties.

Ingredient	Quantity
All-purpose flour	2 ½ cups
Granulated sugar	1 cup
Unsalted butter	½ cup (1 stick)
Cashew cream	½ cup
Vanilla extract	1 teaspoon
Baking powder	1 teaspoon
Salt	¼ teaspoon
Egg	1 large
Powdered sugar (for dusting)	Optional

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly.
Mix the dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to verify they are evenly combined and set aside.
Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the egg and cashew cream: To the butter-sugar mixture, add in the egg and cashew cream. Also, pour in the vanilla extract. Beat until everything is well mixed and smooth.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet mixture, beating on low speed until just moistened. Be careful not to overmix; stop when no flour is visible.
Chill the dough (optional): If the dough feels too soft to handle, wrap it in plastic wrap and refrigerate for about 30 minutes. This step is optional but helps in rolling out the cookies.
Shape the cookies: On a lightly floured surface, take portions of the dough and roll them into 1-inch balls. Place them onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
Flatten the cookies: Using the bottom of a glass or your palm, gently press each cookie ball down to form a disk shape. If you’d like, you can sprinkle some additional granulated sugar on top for added sweetness.
Bake the cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake.
Cool and decorate: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, dust with powdered sugar before serving or decorating for the holidays.

Enjoy your delicious Classic Cashew Cream Sugar Cookies, perfect for sharing during this festive season!

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Spiced Ginger Cashew Cookies

Spiced Ginger Cashew Cookies are a delightful holiday treat that combines the warm, aromatic flavors of ginger and spices with the creamy richness of cashew cream. These cookies are soft and chewy, offering a perfect balance of sweetness and spice that will make them a favorite among family and friends during the festive season.

Ingredient	Quantity
All-purpose flour	2 cups
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Baking soda	1 teaspoon
Salt	¼ teaspoon
Granulated sugar	¾ cup
Brown sugar	¾ cup, packed
Unsalted butter	½ cup (1 stick)
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Powdered sugar (for dusting)	Optional

Cooking Steps:

Preheat the oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake properly.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Make certain all the dry ingredients are well combined, then set the bowl aside.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take roughly 3-4 minutes.
Incorporate egg and cashew cream: Add the egg and cashew cream to the butter-sugar mixture, as well as the vanilla extract. Mix until everything is well combined and smooth.
Combine wet and dry ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture. Mix on low speed until just combined, being careful not to overmix.
Form the cookie dough: Using a spoon or a cookie scoop, portion the dough out into balls, roughly 1 inch in diameter. Place them on a baking sheet lined with parchment paper, leaving enough space between each to allow for spreading.
Flatten the cookies: Gently press each cookie ball down with the bottom of a glass or your palm to flatten them slightly.
Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool.
Cool and dust: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Enjoy your Spiced Ginger Cashew Cookies as a perfect holiday treat or a cozy snack with a cup of tea!

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Peppermint Mocha Cashew Cream Cookies

Peppermint Mocha Cashew Cream Cookies are a festive and decadent treat that captures the spirit of the holiday season. These cookies blend rich chocolate flavors with a hint of coffee and the invigorating touch of peppermint, all complemented by the creamy texture of cashew cream. Perfect for holiday gatherings or as a special gift, they are sure to please anyone who takes a bite!

Ingredient	Quantity
All-purpose flour	2 cups
Unsweetened cocoa powder	¾ cup
Baking soda	1 teaspoon
Salt	¼ teaspoon
Granulated sugar	1 cup
Brown sugar	½ cup, packed
Unsalted butter	½ cup (1 stick)
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Instant coffee granules	1 tablespoon
Peppermint extract	½ teaspoon
Semi-sweet chocolate chips	1 cup
Crushed peppermint candies	Optional for topping

Cooking Steps:

Preheat the oven: Get started by preheating your oven to 350°F (175°C) to guarantee it is ready for baking your cookies.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Confirm the mixture is well combined and set aside.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3-4 minutes.
Add cashew cream and egg: Mix in the cashew cream, egg, vanilla extract, and instant coffee granules until fully combined and smooth.
Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon to confirm they are evenly distributed throughout the dough.
Form cookie dough: Using a cookie scoop or spoon, portion out dough onto a baking sheet lined with parchment paper, making balls about 1 inch in diameter. Leave adequate space between the cookies for spreading.
Add peppermint extract: Before baking, drizzle or sprinkle a few crushed peppermint candies on top of each cookie for extra flavor, if desired.
Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. They will firm up as they cool on the baking sheet.
Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your delicious Peppermint Mocha Cashew Cream Cookies!

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Chocolate Chip Cashew Cream Cookies

Chocolate Chip Cashew Cream Cookies are a delightful treat that combines the rich, buttery flavor of cookies with the creamy texture of cashew cream. These cookies are perfect for any occasion, providing a deliciously chewy and satisfying experience with every bite. The addition of chocolate chips enhances their sweetness, making them a favorite among cookie lovers!

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Granulated sugar	1 cup
Brown sugar	½ cup, packed
Unsalted butter	½ cup (1 stick)
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Chopped nuts (optional)	½ cup

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C) so that it is ready for baking your cookies.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed. Set this mixture aside.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
Add cashew cream and egg: Next, mix in the cashew cream, egg, and vanilla extract to the creamed butter and sugars until the mixture is smooth and thoroughly combined.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix, as this can affect the texture of your cookies.
Fold in chocolate chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips (and chopped nuts, if using) until they are evenly distributed throughout the dough.
Form cookie dough: Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper. Shape the dough into balls, about 1 inch in diameter, leaving enough space between each ball for spreading during baking.
Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
Cool and enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Chip Cashew Cream Cookies!

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Cashew Cream Thumbprint Cookies

Cashew Cream Thumbprint Cookies are a festive and delicious treat, perfect for holiday gatherings or a cozy family dessert. These cookies feature a buttery base enhanced with creamy cashew flavor, and each cookie is lovingly thumbprinted to create a charming well where your favorite jam or preserve can be nestled. They offer a delightful balance of textures and flavors, making them a wonderful addition to your holiday cookie platter.

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 teaspoon
Salt	½ teaspoon
Granulated sugar	½ cup
Brown sugar	¼ cup, packed
Unsalted butter	½ cup (1 stick)
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Jam or preserves (for filling)	½ cup

Cooking Steps:

Preheat the oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and prevents clumps.
Cream butter and sugars: In a large mixing bowl, using an electric mixer, cream the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Add cashew cream and egg: Beat in the cashew cream, egg, and vanilla extract until the mixture is smooth and well combined.
Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Form cookie dough: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls about 1 inch in diameter. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Create thumbprints: Using your thumb or the back of a spoon, gently press down in the center of each cookie dough ball to create a small well for the jam.
Fill with jam: Spoon a small amount of your chosen jam or preserve into each thumbprint, filling them just slightly without overflowing.
Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them to avoid overbaking.
Cool and serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Cashew Cream Thumbprint Cookies with a warm cup of tea or coffee!

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Holiday Cranberry Cashew Cookies

Holiday Cranberry Cashew Cookies are a festive treat that combines the sweetness of dried cranberries with the rich, creamy flavor of cashews. These cookies are soft and chewy, making them a delightful addition to any holiday cookie platter. The tartness of the cranberries perfectly balances the nutty flavor of the cashew cream, creating a unique and delicious holiday treat.

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Granulated sugar	¾ cup
Brown sugar	½ cup, packed
Unsalted butter	½ cup (1 stick), softened
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Dried cranberries	1 cup
Chopped cashews	½ cup

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This guarantees the leavening agent is evenly distributed.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add cashew cream, egg, and vanilla: Beat in the cashew cream, egg, and vanilla extract to the butter and sugar mixture until the ingredients are fully incorporated and the mixture is smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in cranberries and cashews: Use a spatula to fold in the dried cranberries and chopped cashews, making sure they are evenly distributed throughout the cookie dough.
Scoop out dough: Using a tablespoon or cookie scoop, portion out the dough and place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Shape the cookies: Gently flatten the tops of the dough balls with your fingers, shaping them into rounds. This will help them bake evenly.
Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on the cookies to make sure they do not overbake.
Cool and enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Holiday Cranberry Cashew Cookies!

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Cashew Cream Snickerdoodles

Cashew Cream Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring the creamy richness of cashew cream. These soft and chewy cookies are rolled in a mixture of cinnamon and sugar, providing a warm, comforting flavor that is perfect for any occasion. The cashew cream adds a subtle nutty note, enhancing the overall taste and texture, making these cookies a must-try for cookie lovers!

Ingredient	Quantity
All-purpose flour	2 ¾ cups
Baking soda	1 teaspoon
Cream of tartar	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Granulated sugar	1 cup
Brown sugar	¼ cup, packed
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Ground cinnamon	2 tablespoons
Extra granulated sugar	3 tablespoons

Cooking Steps:

Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined. This helps to guarantee that the leavening agents are evenly distributed throughout the flour.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
Incorporate cashew cream: Mix in the cashew cream, followed by the egg and vanilla extract. Beat until everything is well combined and the mixture is smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix to guarantee the cookies remain tender.
Prepare the cinnamon-sugar mixture: In a small bowl, combine the ground cinnamon and the extra granulated sugar. Mix them together well; this will be used for rolling the cookies.
Shape the cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in the prepared cinnamon-sugar mixture until they are fully coated.
Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should appear slightly soft but will firm up as they cool.
Cool and serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delightful combination of flavors in these creamy cashew snickerdoodles!

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Almond Joy Cashew Cookies

Almond Joy Cashew Cookies are a delightful fusion of flavors inspired by the classic Almond Joy candy bar. These cookies feature the rich creaminess of cashew cream, combined with the crunchiness of almonds and the sweetness of shredded coconut. Each bite is a little piece of paradise, making them a perfect treat for any festive occasion or just to satisfy your sweet tooth!

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Granulated sugar	¾ cup
Brown sugar	½ cup, packed
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Shredded coconut	1 cup
Chopped almonds	¾ cup
Semi-sweet chocolate chips	½ cup

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee your cookies won’t stick.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the leavening agent and salt throughout the flour.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
Incorporate cashew cream and egg: Add the cashew cream, then crack in the egg and pour in the vanilla extract. Beat the mixture until it is smooth and everything is well combined.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender.
Fold in mix-ins: Gently fold in the shredded coconut, chopped almonds, and semi-sweet chocolate chips using a spatula until they are evenly distributed throughout the cookie dough.
Scoop the dough: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet. Space the cookie dough balls about 2 inches apart to allow room for spreading.
Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden on the edges.
Cool and serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Joy Cashew Cookies!

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Cashew Cream Oatmeal Raisin Cookies

Cashew Cream Oatmeal Raisin Cookies are a delightful twist on the classic favorite, combining the heartiness of oats with the creamy goodness of cashew cream. These cookies are soft, chewy, and packed with the natural sweetness of raisins, making them a perfect treat for any occasion or just to enjoy with your favorite cup of tea or coffee!

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	½ teaspoon
Unsalted butter	½ cup (1 stick), softened
Granulated sugar	¾ cup
Brown sugar	½ cup, packed
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Old-fashioned oats	2 cups
Raisins	1 cup
Chopped walnuts (optional)	½ cup

Cooking Steps:

Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Incorporate cashew cream and egg: Add the cashew cream to the butter-sugar mixture, then crack in the egg and pour in the vanilla extract. Mix until everything is smooth and fully combined.
Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Take care not to overmix.
Add oats and raisins: Stir in the old-fashioned oats and raisins (and chopped walnuts, if using) with a spatula until evenly distributed throughout the dough.
Scoop the dough: Using a tablespoon or a cookie scoop, portion the dough onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading.
Bake the cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges, but slightly soft in the center.
Cool and enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Cashew Cream Oatmeal Raisin Cookies!

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Chocolate Peanut Butter Cashew Cookies

Chocolate Peanut Butter Cashew Cookies are a rich and indulgent treat that combines the flavors of creamy peanut butter, decadent chocolate, and the nutty essence of cashews. These cookies are soft, chewy, and perfect for satisfying a sweet tooth or for sharing at holiday gatherings. The delightful mix of flavors and textures will leave everyone asking for more!

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsweetened cocoa powder	⅓ cup
Granulated sugar	¾ cup
Brown sugar	½ cup, packed
Peanut butter	½ cup (creamy or chunky)
Cashew cream	½ cup
Egg	1 large
Vanilla extract	1 teaspoon
Chopped cashews	½ cup
Chocolate chips	1 cup (semi-sweet or dark)

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder until the mixture is uniform and well combined.
Cream sugars and peanut butter: In a large mixing bowl, using an electric mixer, combine the granulated sugar, brown sugar, and peanut butter. Beat them together for 2-3 minutes until the mixture is well-blended and creamy.
Add wet ingredients: To the peanut butter mixture, add the cashew cream, egg, and vanilla extract. Mix until fully combined and smooth in texture.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Continue mixing until just incorporated; be careful not to overmix.
Fold in chocolate chips and cashews: Gently fold in the chopped cashews and chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Scoop the cookie dough: Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each scoop to allow the cookies to spread while baking.
Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Cool and enjoy: After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer the cookies to a wire rack to cool completely before enjoying your delightful chocolate peanut butter cashew cookies!

Cashew Cream Frosted Christmas Cookies

Cashew Cream Frosted Christmas Cookies are a festive treat perfect for the holiday season. Soft, chewy, and adorned with a luscious homemade cashew cream frosting, these cookies are not only delicious but also a delightful alternative for those looking for a dairy-free option. With the warmth of spices and the sweetness of the cashew cream, they are sure to impress family and friends at any gathering!

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Granulated sugar	¾ cup
Brown sugar	½ cup, packed
Egg	1 large
Vanilla extract	1 teaspoon
Chopped cashews	½ cup
Cashew cream	1 cup
Powdered sugar	1 ½ cups
Milk or non-dairy milk	2 tablespoons (optional for thinning frosting)
Holiday sprinkles (optional)	As desired

Cooking Steps:

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking while baking.
Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together until well mixed and set aside.
Cream sugars: In a large mixing bowl, use an electric mixer to combine the granulated sugar, brown sugar, and egg. Beat until the mixture is light and fluffy, about 2-3 minutes.
Add wet ingredients: To the sugar mixture, add the vanilla extract and mix until well combined.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix the dough.
Fold in chopped cashews: Using a spatula, gently fold in the chopped cashews until evenly distributed throughout the cookie dough.
Scoop the cookie dough: Using a tablespoon or a cookie scoop, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prepare the cashew cream frosting: In a medium bowl, whip the cashew cream with an electric mixer until it’s light and fluffy. Gradually add powdered sugar while mixing until reaching your desired sweetness and consistency. If the frosting is too thick, mix in a little milk or non-dairy milk until it is smooth and spreadable.
Frost the cookies: Once the cookies are completely cooled, spread a generous layer of cashew cream frosting on top of each cookie. If desired, decorate with holiday sprinkles for an extra festive touch.
Serve and enjoy: Arrange the frosted cookies on a platter, and they are ready to be enjoyed! Perfect for gifting or holiday parties, these cookies are sure to be a hit!