Butternut Cookies are a delightful treat that brings warmth and comfort with every bite. Perfect for any season, these cookies showcase the gentle, nutty flavor of butternut squash, harmoniously combined with the sweet spices of cinnamon and nutmeg.
Whether shared with friends over tea or enjoyed as a sweet snack on a cozy night in, butternut cookies are sure to impress with their unique taste and tender texture. Here’s how you can make these lovely cookies at home!
These cookies are a fantastic way to savor the flavors of fall or introduce a new twist to your cookie collection. Their soft, moist texture and spiced flavor profile make them a delightful dessert option that’s slightly unconventional yet incredibly delicious. Give them a try and find 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: Begin 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, 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 using 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: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Print Butternut Cookies
Ingredients
- 1 cup cooked, 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, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a non-stick baking mat.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Cream the butter and sugars using an electric mixer. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Incorporate the wet ingredients by adding the egg and vanilla extract, mixing until fully combined. Then stir in the pureed butternut squash until smooth.
- Combine wet and dry ingredients by gradually adding the dry mixture to the wet, stirring until just combined. If using nuts, fold them in gently.
- Shape the cookies by dropping tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 12-15 minutes, or until the edges are lightly browned.
- Cool and enjoy by letting the cookies rest on the sheet for 5 minutes before moving them to a wire rack to cool completely.
