Butternut cookies are the perfect autumn treat, blending the natural sweetness of butternut squash with warm spices for a soft, chewy bite. These cookies offer a cozy flavor profile, reminiscent of pumpkin pie, yet with a twist. Easy to make and bursting with flavor, they’re ideal for everything from a fall dessert table to an afternoon snack with a hot cup of tea. Their rich, slightly spiced taste and soft texture will make them a family favorite this season.
Ingredients:
- 1 cup mashed butternut squash (about half of a small squash)
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup white chocolate chips or raisins (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup. - Prepare the Butternut Squash:
If you haven’t done so already, peel, cube, and cook the butternut squash until soft (either by roasting or boiling). Once cooked, mash it to a smooth consistency, measuring out 1 cup for the recipe. - Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy, about 3 minutes. - Add Wet Ingredients:
Add the mashed butternut squash, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. If you’re adding walnuts or white chocolate chips (or raisins), fold them into the dough at this point. - Scoop and Shape the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart, as the cookies will spread slightly. - Bake the Cookies:
Bake for 10-12 minutes or until the edges are golden and the centers are set. The cookies should remain soft in the middle but firm up as they cool. - Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a warm beverage or as an irresistible dessert.