Butternut Cookies are a soft, slightly sweet treat that combines the rich flavor of butternut squash (or butternut squash puree) with warm spices like cinnamon and nutmeg. They are perfect for fall or any time you want a comforting, homemade cookie with a unique twist. These cookies are soft, chewy, and flavorful with the added depth from the butternut squash.
Here’s a simple recipe for Butternut Cookies:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (packed)
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup butternut squash puree (or pumpkin puree if you can’t find butternut squash)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional; pecans, walnuts, or hazelnuts work well)
- 1/2 cup raisins or chocolate chips (optional)
Instructions:
1. Prepare the Butternut Squash Puree (if not using canned):
- If you’re using fresh butternut squash, peel, deseed, and cut the squash into cubes. Steam or roast the cubes until soft (about 20-25 minutes). Mash or blend the squash into a smooth puree and let it cool to room temperature.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
3. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
4. Cream the Butter and Sugars:
- In a large bowl, beat the softened butter with the brown sugar and white sugar until light and fluffy, about 2-3 minutes.
5. Add the Wet Ingredients:
- Beat in the egg until fully incorporated.
- Add the butternut squash puree and vanilla extract, and mix until smooth.
6. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If you’re using nuts or raisins/chocolate chips, fold them in gently at this stage.
7. Shape the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you want slightly flatter cookies, you can gently press them down with the back of a spoon or your fingers before baking.
8. Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Keep an eye on them, as baking times can vary depending on your oven.
9. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations:
- Spices: If you like a stronger spice flavor, you can add a bit of ground ginger or allspice to the dough.
- Chocolate Chips: For a more decadent treat, add some chocolate chips to the dough for a rich contrast to the spices.
- Vegan Option: You can substitute the butter with a dairy-free butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg for a vegan version.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Serving Suggestions:
- These Butternut Cookies are perfect for fall gatherings, holiday cookie exchanges, or as an afternoon snack with a warm cup of tea or coffee.
- You can also drizzle them with a simple glaze or sprinkle powdered sugar over the top for an extra touch of sweetness.
The Butternut Cookies are soft, comforting, and subtly spiced with a lovely natural sweetness from the butternut squash. They’re sure to be a hit with anyone who enjoys cozy, seasonal treats!
