Get ready to fall in love with these irresistible butternut cookies that perfectly balance sweet and nutty flavors. These golden-brown delights have a delicate, melt-in-your-mouth texture that sets them apart from ordinary butter cookies.
Inspired by classic Danish butter cookies but with a modern twist, these treats feature ground butternut squash that adds moisture and a subtle earthiness, making them perfect for autumn baking or year-round enjoyment.
Why You’ll Love This
- Simple 8-ingredient recipe that’s nearly foolproof
- Perfectly crisp edges with tender centers
- Sneaks in vegetables while tasting purely indulgent
- Stores well for up to a week
- Great project for baking with kids
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butternut squash puree
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper
- Cream together butter and sugar until light and fluffy
- Beat in egg, vanilla, and butternut squash puree
- Whisk dry ingredients in separate bowl
- Gradually mix dry ingredients into wet mixture
- Drop rounded tablespoons onto prepared sheets
- Bake for 12-15 minutes until edges are lightly golden
- Cool on sheets for 5 minutes before transferring to wire rack
Tips & Variations
- Substitute canned pumpkin if butternut squash is unavailable
- Add 1/2 teaspoon cinnamon or pumpkin pie spice for extra warmth
- Chill dough for 30 minutes if too soft to handle
- Press with fork tines before baking for a decorative pattern
- Drizzle with maple glaze for extra sweetness
Serving Suggestions
Serve these delightful cookies with a glass of cold milk or hot apple cider for the perfect autumn treat. They also pair beautifully with afternoon tea or coffee, especially when slightly warm.
Notes
- Store in airtight container at room temperature for up to 7 days
- Freeze baked cookies for up to 3 months
- Cookies should be lightly golden at edges but still soft in center when done
FAQs
- Can I freeze the cookie dough? Yes, wrap well and freeze for up to 2 months. Thaw overnight before baking.
- Why are my cookies spreading too much? Your butter might be too soft or the dough too warm. Chill for 30 minutes before baking.
- Can I make these gluten-free? Yes, substitute with a 1:1 gluten-free flour blend, but texture may vary slightly.
- How do I make butternut squash puree? Roast peeled, cubed butternut squash until tender, then blend until smooth.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butternut squash puree
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Steps
- Preheat oven to 350°F and line baking sheets with parchment paper
- Cream together butter and sugar until light and fluffy
- Beat in egg, vanilla, and butternut squash puree
- Whisk dry ingredients in separate bowl
- Gradually mix dry ingredients into wet mixture
- Drop rounded tablespoons onto prepared sheets
- Bake for 12-15 minutes until edges are lightly golden
- Cool on sheets for 5 minutes before transferring to wire rack
Notes
- Store in airtight container at room temperature for up to 7 days
- Freeze baked cookies for up to 3 months
- Cookies should be lightly golden at edges but still soft in center when done
