Butternut Cookies are a delightful treat that brings a touch of warmth and comfort with every bite. Perfect for any season, these cookies feature the gentle, nutty flavor of butternut squash, paired with the sweet spice of cinnamon and nutmeg.
Ideal for sharing with friends over a cup of tea or as a sweet snack during a cozy night in, butternut cookies are sure to impress with their unique taste and tender texture. Here’s how to make these lovely little cookies at home!
Butternut Cookies are a fantastic way to enjoy the flavors of fall or to bring a new twist to your cookie repertoire. Their soft, moist texture and spiced flavor profile make them a delightful dessert option that’s slightly out of the ordinary but incredibly tasty. Give them a try and discover a new favorite!
Ingredients:
- 1 cup cooked and pureed butternut squash
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Egg and Butternut Squash: Beat in the egg and vanilla extract until fully incorporated. Then, mix in the pureed butternut squash until the mixture is smooth.
- Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you are adding nuts, fold them in at this stage.
- Shape and Bake: Drop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly browned.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
