Butternut Cookies are a timeless treat that encapsulates the coziness of homemade baking. These cookies are so light and airy that they almost melt in your mouth, and they have just the right amount of nuttiness and sweetness to fulfill your needs for something sweet. Every mouthful of these butternut cookies is filled with warmth and delight, thanks to their flavors that are both straightforward and enticing.
1 cup (200g) mashed butternut squash (cooked and cooled)
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (110g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (60g) chopped nuts (optional)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the mashed butternut squash, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
If desired, fold in the chopped nuts.
Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the cookies are set.
Remove the Butternut Cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and savor the delightful taste of fall with Butternut Cookies. Enjoy!