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Cashew Nut Cardamom Crescent Cookies

Melt in your mouth Cashew Cookies are buttery, nutty, mildly sweet and are made without eggs. Flavored with cardamom, these crescent cookies are a perfect pairing with coffee or impressive in Christmas cookie tray.

tray with cashew shaped cookies along with small bowls of cardamom.

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Cookie week continues with Cashew Nut Cookies. These are fun to make since they are shaped like cashew nuts. They are soft, buttery and flavored with ground cardamom. If you love recipes using cardamom, then check out Cardamom Shortbread Cookies, Mango Clafoutis or Zucchini Cupcakes.

These are more like wedding cookies, melt away or snowball cookies. Made without almond flour and uses ground cashews instead. A shortbread base recipe that is so buttery, crisp, without eggs and mildly sweet —-> my favorite part.

Cashew Nuts

Native to South America, they are widely grown in India and Africa. With slightly sweet flavor and a mild crunch, they are buttery, incredibly rich in healthy fats, protein, calcium, magnesium and potassium.

They have recently gained popularity in main stream US markets. Known as kaju, they are widely used in Indian sweet desserts or biscuits, for adding a creamy base for curries, soups, sauces and also make a delicious snack when roasted.

More Recipes using cashews:

Cashew Cookies

Ingredients

Flour – Regular unbleached all purpose flour

Butter – Unsalted butter at room temperature. Adjust salt is using salted butter.

Confectioners Sugar – Used for both making the cookies and coating

Cashews – Raw cashews made into a fine powder

Cardamom – Made into fine powder

ingredients needed to make cashew nut cookies.

Method

Powder Cashews – Measure 1/4 cup raw cashews and process in a dry grinder into a fine powder.

Make dough – Cream butter, 1/4 cup confectioners sugar and salt, until creamy. Mix in flour, powdered cashews and ground cardamom, to form a soft yet firm dough.

Shape – Roll dough into a 8-inch log, cut into 8 equal pieces (to make larger cookies) or 12 equal pieces to make medium sized cookies. Shape each piece of dough into a crescent shape and press a halved cashew on top.

Chill, Bake – Place prepared dough in a parchment lined baking sheet and chill for at least 1 hour or up to 2 days. Bake in a 350 degree preheated oven until brown around the edges and golden on top.

Dust -Sprinkle confectioners sugar on top.

Expert tips

Use room temperature unsalted butter.

Confectioners sugar is the same as powdered sugar found in grocery stores.

Process the nuts into a fine powder – I prefer processing them in a coffee grinder, Nutri bullet or mini food processor.

Cardamom powder : Grind about 1/4 cup green cardamoms to a fine powder in a dry grinder and measure as needed for the recipe. I usually grind much more than that and store cardamom powder in a sealed zip lock bag and place in the freezer. This stays fresh for months.  

Dough consistency – If the dough is softer, then cookies will flatten when being baked and if too firm then they will have cracks when being shaped. So, the dough should be soft yet firm.

  • If dough feels softer – mix in 1 or 2 teaspoons more all purpose flour
  • If dough feels very firm – mix in 1 or 2 teaspoons milk

Size – Divide cookie dough into 8 equal pieces for larger cookies or 12 pieces for medium size cookies.

Baking time – It takes approximately 25 minutes for larger cookies and 20 minutes for medium cookies.

Pull the snowballs out of the oven when the bottoms have browned but the tops are golden in color.

Dusting the kaju biscuits in powdered sugar when warm is key. If cooled completely then it might stick.

Ground cashews gives a luxurious creaminess to recipes like Butter Shrimp, Vegan Tomato Soup, Vegetarian Butter chicken, Butter Chicken Pasta or Palak Soup.

More Holiday Recipes:

Crescent shaped cardamom cookie dough on a baking sheet.

How to store?

They can be stored in a covered container at room temperature for 4 to 5 days.

Freezing instructions

Baked biscuits (without sugar coating) can be frozen for up to 3 months.

Sugar coated cookies are perfect to be frozen – Place them in a baking sheet and freeze until hard, then transfer them to a sealed freezer safe container and freeze for up to 3 months.

To thaw – Remove frozen kaju or cashew nut biscuits out of the container and place them on a plate (in a single layer) and let come to room temperature (uncovered). You can roll or dust them in more powdered sugar to give them a fresh look.

Cookie dough can be frozen for up to 3 months. Thaw overnight in refrigerator and then at room temperature to shape into balls.

A wooden tray with baked cookies with cashews.

Variations

Replace cashew nuts with other type of nuts like chopped raw pistachios, walnuts, toasted almonds or pecans.

Replace butter with ghee for a real Indian flavored cookies (almost tastes like good day).

Use vanilla extract instead of cardamom powder.

Mix in mini chocolate chips or chopped chocolate chips to the dough.

How to package them for gift giving during Christmas? I like to place 2 or 3 cookies in a cupcake liner, which not makes a pretty presentation, but also is less messy.

kaju biscuits on wire rack on a baking sheet.

More Cookies

Yield: 12 Cookies

Cashew Nut Cardamom Crescent Cookies

baked cashew cookies on a tray garnished with raw cashews.

Melt in your mouth Cashew Cookies are buttery, nutty, not too sweet and are made without eggs. Flavored with cardamom, these crescent cookies are a perfect pairing with coffee or impressive in Christmas cookie tray.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

Instructions

1. Add butter, 1/4 cup confectioners sugar and salt into a medium bowl. Beat with a hand held electric beater for 1 to 2 minutes, until smooth and creamy.

2. Add all purpose flour, powdered cashews and cardamom powder. Beat until the dough comes together (the dough needs to be soft yet firm, mix in a touch of more flour of it feels too soft).

3. Gather dough into a ball, roll into a 8-inch log and cut into 8 equal portions (for large cookies) and 12 equal portions (for medium cookies). Shape each portion into a small log and make into a crescent shape. Place a halved cashew on top, pressing lightly into the dough.

4. Place shaped cookies on a parchment lined baking sheet, spacing 2-inches apart. Refrigerate for at least 1 hour or up to 2 days.

Bake cookies


1. Preheat ove to 350°F.

2. Bake cookies for 21 to 26 minutes (20-22 minutes for medium ones and 23-26 minutes for larger ones) , or until the edges are brown and tops are golden in color.

3. Place baking pan on a wire rack and cool for 10 minutes or warm. Place remaining confectioners sugar into a small strainer and dust a liberal coating on the cookies.

4. Cool completely and store in an airtight container.

Notes

Cardamom powder : Grind about 1/4 cup green cardamoms to a fine powder in a dry grinder and measure as needed for the recipe. I usually grind much more than that and store cardamom powder in a sealed zip lock bag and place in the freezer. This stays fresh for months.  

Use room temperature unsalted butter.

Confectioners sugar is the same as powdered sugar found in grocery stores.

Process the nuts into a fine powder – I prefer processing them in a coffee grinder, Nutri bullet or mini food processor.

Dough consistency – If the dough is softer, then cookies will flatten when being baked and if too firm then they will have cracks when being shaped. So, the dough should be soft yet firm.

  • If dough feels softer – mix in 1 or 2 teaspoons more all purpose flour
  • If dough feels very firm – mix in 1 or 2 teaspoons milk

Size – Divide cookie dough into 8 equal pieces for larger cookies or 12 pieces for medium size cookies.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 23mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 3g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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