Here’s a recipe for Butternut Cookies, a delightful treat with a warm, nutty flavor perfect for any occasion!
Ingredients
For the Cookies:
- Unsalted butter (softened): 1 cup (2 sticks)
- Granulated sugar: ½ cup
- Brown sugar (packed): ½ cup
- Egg yolk: 1
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 cups
- Butternut squash puree: ½ cup
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Ground ginger: ¼ teaspoon
- Salt: ¼ teaspoon
For the Glaze (Optional):
- Powdered sugar: 1 cup
- Milk: 2 tablespoons
- Vanilla extract: ½ teaspoon
- Chopped nuts (walnuts or pecans): ¼ cup (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars:
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients:
- Mix in the egg yolk, vanilla extract, and butternut squash puree until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Shape the Cookies:
- Scoop about 1 tablespoon of dough for each cookie and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 12-15 minutes, or until the edges are set and the bottoms are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Make the Glaze (Optional):
- Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle or spread over cooled cookies. Sprinkle with chopped nuts if desired.
- Serve and Enjoy:
- Let the glaze set for a few minutes before serving. These cookies are soft, spiced, and absolutely irresistible!
Let me know if you’d like suggestions for making these extra kid-friendly! 😊