Delightful Fall Treat: Butternut Cookies Get ready to embrace the flavors of fall with these delightful Butternut Cookies. Bursting with the warm and nutty essence of butternut squash, these cookies are a seasonal treat that will make your taste buds dance. Each bite offers a perfect balance of sweetness and nuttiness, making these cookies ideal for cozy autumn afternoons or as a charming addition to your dessert spread. Get ready to indulge in the fall goodness of Butternut Cookies.
A Taste of Autumn
The star of this recipe is the delightful use of butternut squash, capturing the essence of autumn in every bite.
Homemade Comfort
Butternut Cookies are a homemade comfort that’s easy to make and even easier to enjoy, making them a must-try for fall.
Substitutions and Variations:
Customize your Butternut Cookies with these variations:
Spice It Up: Add a pinch of ground cinnamon or nutmeg for a warm and aromatic twist.
Nutty Crunch: Incorporate chopped nuts like walnuts or pecans for added texture and flavor.
Frosting Finish: Drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Closing in Todd Wilbur Style
Now that you’ve discovered the delight of Butternut Cookies, it’s time to savor their fall-inspired goodness. Share them with friends and family, or enjoy them with a cup of hot apple cider. Don’t forget to leave a review to let us know how much you loved these homemade treats. Happy baking!
Tips or Notes:
When working with butternut squash, you can either roast, steam, or boil it until it’s soft and then mash it for the cookie dough.
If the cookie dough feels too sticky, you can add a little more flour to achieve the right consistency.
Store Butternut Cookies in an airtight container to keep them fresh for several days.
Frequently Asked Questions
Can I use canned butternut squash puree?
Yes, you can use canned butternut squash puree as a convenient alternative to fresh butternut squash.
Can I make the cookie dough ahead of time and refrigerate it?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. Just be sure to wrap it tightly to prevent it from drying out.
Butternut Cookies
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 cup 1 (200g) mashed butternut squash (cooked and cooled)
1/2 cup 1/2 (115g) unsalted butter, softened
1/2 cup 1/2 (100g) granulated sugar
1/2 cup 1/2 (110g) brown sugar, packed
1 large 1 egg
1 teaspoon 1 vanilla extract
2 cups 2 (240g) all-purpose flour
1/2 teaspoon 1/2 baking powder
1/2 teaspoon 1/2 baking soda
1/2 teaspoon 1/2 salt
1/2 cup 1/2 (60g) chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed butternut squash, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
- If desired, fold in the chopped nuts.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the cookies are set.
- Remove the Butternut Cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and savor the delightful taste of fall with Butternut Cookies. Enjoy!
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