Description
Delightfully soft and spiced, these Butternut Cookies combine the natural sweetness of mashed butternut squash with warm cinnamon and nutmeg. Perfectly tender and lightly golden, they make a unique twist on classic cookies that’s both comforting and nutritious.
Ingredients
Scale
Main 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 ensure it reaches the perfect baking temperature for 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 is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until everything is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough.
- Form Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butternut squash is well mashed to avoid lumps in the cookie dough.
- For a softer cookie, slightly underbake by removing at 10 minutes.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Optionally, sprinkle a little coarse sugar on top before baking for a crunchy texture.
- You can substitute butter with margarine for a dairy-free version, though texture may differ slightly.
