Ah, Butternut Cookies 🍪 — soft, spiced cookies made with butternut squash, similar in flavor to pumpkin cookies but with a slightly sweeter, nuttier taste. They’re perfect for fall or any cozy day.
Here’s a classic recipe:
Butternut Cookies
Makes: 24 cookies
Ingredients
- 1 cup cooked, mashed butternut squash (about 1 small squash)
- 1 cup sugar (or brown sugar for extra warmth)
- ½ cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat oven
- 350°F (175°C). Line baking sheet with parchment paper.
- Mix wet ingredients
- Cream butter and sugar until fluffy.
- Beat in egg, vanilla, and mashed butternut squash.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Combine
- Gradually stir dry ingredients into wet until just combined.
- Fold in nuts or chocolate chips if using.
- Shape cookies
- Drop tablespoon-sized balls onto baking sheet.
- Flatten slightly with the back of a spoon.
- Bake
- 12–15 minutes, until edges are lightly golden.
- Cool 5 minutes on sheet, then transfer to wire rack.
🔥 Tips & Variations
- Spiced up: Add cloves or allspice for a warmer flavor
- Chewy version: Replace half the flour with oat flour
- Frosted version: Top with cream cheese glaze once cooled
- Freezing: Dough freezes well; bake straight from frozen adding 1–2 minutes
If you want, I can also give you a quick 20-minute skillet-style butternut cookie recipe that’s gooey, soft, and ready fast.
Do you want me to do that?
