Description
These soft and spiced Butternut Cookies are a perfect fall treat, combining the sweet richness of butternut squash with warm spices like cinnamon and nutmeg.
Ingredients
Scale
- 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
- 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 to 350°F (175°C).
- In a mixing bowl, cream together the mashed butternut squash, butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butternut Squash: If you don’t have butternut squash, you can substitute it with other mashed squash varieties like pumpkin or sweet potato.
- Spices: You can adjust the spice levels to your liking. Try adding a pinch of ground ginger or cloves for a more robust flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes