Butternut cookies 😄—soft, cozy, and a little nutty. Here’s a simple, bakery-style version that comes out tender with crisp edges.
Butternut Cookies
Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch of nutmeg (optional)
- ½ tsp salt
- ¾–1 cup butternuts (chopped)
(walnuts or pecans work too)
How to make
- Heat oven to 350°F / 180°C.
- Cream butter and sugars until light.
- Beat in egg and vanilla.
- Mix flour, baking soda, salt, cinnamon, nutmeg.
- Stir dry ingredients into wet—don’t overmix.
- Fold in chopped butternuts.
- Scoop onto lined baking tray.
- Bake 10–12 minutes until edges are set, centers soft.
- Cool slightly (they firm up as they sit).
Optional glow-ups
- Drizzle with vanilla glaze
- Add white chocolate chips
- Roll dough balls in sugar + cinnamon before baking
- Swap half the flour for oat flour for extra tenderness
💡 Pro tip: Chill dough 30 minutes for thicker, chewier cookies.
If you meant butternut squash cookies instead, say the word—I’ve got that version too 😉
