Butternut Cookies are a delightful treat that blends rich, nutty flavors with a soft, chewy texture. These cookies, inspired by the classic butternut flavor, are perfect for those who crave a dessert that’s both comforting and indulgent. With their delicate sweetness and buttery goodness, these cookies will surely become a new favorite in your baking rotation. Ideal for sharing at parties or enjoying with a warm cup of tea, Butternut Cookies are the perfect balance of flavor and texture.

Ingredients

For the Cookies:

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup (120g) butternut squash puree (or canned pumpkin puree for a twist)

For the Butternut Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tbsp (30ml) butternut squash puree
• 1 tsp vanilla extract
• 1-2 tbsp (15-30ml) milk (adjust for consistency)

Directions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
3. Add the Wet Ingredients:
   Beat in the egg and vanilla extract until fully combined. Then, add the butternut squash puree and mix until smooth.
4. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Shape the Cookies:
   Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
6. Bake the Cookies:
   Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. Remove 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.
7. Prepare the Glaze (Optional):
   While the cookies are cooling, mix the powdered sugar, butternut squash puree, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more milk if necessary. Drizzle the glaze over the cooled cookies for an added touch of sweetness.
8. Serve and Enjoy:
   Once the glaze has set, serve your Butternut Cookies and enjoy!

Notes

• Storage: Store these cookies in an airtight container at room temperature for up to 4 days.
• Substitutions: If you don’t have butternut squash puree, pumpkin puree works wonderfully as a substitute.
• Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. This helps the cookies maintain their shape.

Butternut Cookies bring a warm, comforting flavor that’s perfect for the fall season or any time you’re craving something sweet and indulgent. The optional glaze adds a sweet finish, but these cookies are just as delicious without it!