Preheat the oven to 350°F (175°C).

In a small bowl, combine the flour, baking soda, and salt, setting the mixture aside.

In a large mixing bowl, use an electric mixer to cream the butter, white sugar, and vanilla extract together until the mixture is smooth. Add the cashew butter, brown sugar, egg, and milk to the bowl, beating until the ingredients are fully incorporated. Gradually add the flour mixture, mixing just until a dough forms.

Shape the dough into 1 ½-inch balls and place them on a baking sheet. Gently press a fork into the top of each ball to create a crosshatch pattern.

Bake in the preheated oven for 12 to 14 minutes, or until the cookies are golden brown.

Cook’s Note: For a softer texture, reduce the baking time to 9 to 11 minutes. Remove the cookies when they appear slightly underbaked, as they will firm up as they cool.