Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar:
In a separate large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
Add Wet Ingredients:
Beat in the egg and vanilla extract until well combined. Then, fold in the mashed butternut squash. Mix until everything is incorporated.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until combined. If you’re using nuts or chocolate chips, fold them in at this stage.
Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. You can gently flatten the dough balls with the back of a spoon if you prefer a thinner cookie.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Be careful not to overbake, as you want the cookies to stay soft and chewy.
Cool and Serve:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.
Tips for Serving and Storing:
Serving Tips:
These Butternut Cookies are perfect for serving with a cup of warm tea, coffee, or hot chocolate. They also make a wonderful gift during the holiday season—just package them in a cute tin or gift box for a thoughtful homemade treat.
Storing Tips:
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them fresh and soft, consider placing a slice of bread in the container—this will help maintain the moisture in the cookies.
Freezing:
If you want to save some for later, these cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze them for about 1 hour. Then, transfer the frozen cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
Variants:
Vegan Version:
To make these cookies vegan, swap the butter for a plant-based butter substitute, and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use dairy-free chocolate chips for a completely vegan treat.
Gluten-Free Version:
You can make these cookies gluten-free by using a 1:1 gluten-free flour blend instead of regular all-purpose flour. Be sure to check that the baking soda and other ingredients are gluten-free.
Spicy Version:
If you prefer a spicier kick, add a pinch of ground ginger or allspice to the dough for an extra layer of flavor. You can also mix in a little cayenne pepper for a touch of heat.
Caramelized Butternut Squash:
For a deeper flavor, roast the butternut squash with a little brown sugar and cinnamon before mashing it. This will caramelize the sugars and create a richer flavor profile for your cookies.
FAQ:
1. Can I use pumpkin instead of butternut squash?
Yes! If you don’t have butternut squash, you can easily swap it with pumpkin puree. The flavor will be similar, and the texture will be just as soft and moist.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time, cover it with plastic wrap, and refrigerate it for up to 24 hours. Chilled dough can help the cookies hold their shape better when baking.
3. How do I know when the cookies are done?
The cookies are done when the edges are slightly golden and the centers have set but are still soft to the touch. If you prefer slightly chewy cookies, be careful not to overbake them.
4. Can I add other mix-ins to the dough?
Definitely! These cookies are versatile. You can add raisins, dried cranberries, or even shredded coconut to the dough for added texture and flavor.
5. Can I make these cookies without nuts or chocolate chips?
Yes, you can leave out the nuts and chocolate chips for a more traditional flavor, or replace them with something else you enjoy, like candied ginger or a sprinkle of cinnamon sugar.
These Butternut Cookies are the perfect blend of comfort, sweetness, and spice—ideal for any occasion. With their soft texture, rich flavor, and subtle hints of cinnamon and nutmeg, they’re sure to become a favorite in your cookie jar. Whether you’re baking for the holidays, a special gathering, or just treating yourself to something new, this recipe offers a unique twist on a classic favorite that everyone will love. Enjoy the sweet, spicy goodness of these butternut-infused cookies today!
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