Description
These Butternut Cookies are a delightful twist on traditional cookies, featuring the natural sweetness and moistness of cooked butternut squash. Perfectly spiced with cinnamon and nutmeg, they offer a soft, tender bite and a warm, cozy flavor profile ideal for fall or any time you want a unique homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup butternut squash, cooked and mashed
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Wet Ingredients: In a mixing bowl, cream together the mashed butternut squash, softened butter, brown sugar, and white sugar until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well combined, providing structure and flavor to the cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently and mixing until just combined to avoid overworking the dough, which can lead to tough cookies.
- Form Cookies: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn a golden brown, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them onto a wire rack to cool completely before serving.
Notes
- Ensure the butternut squash is well mashed with no large chunks for even mixing.
- For a stronger butternut flavor, consider roasting the squash before mashing.
- You can substitute the all-purpose flour with a gluten-free blend if necessary, though texture might vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; thaw fully before serving.
