Perfect Butternut Cookies

## **How to Make Perfect Butternut Cookies**

These cookies come together quickly, and the preparation is fairly straightforward. Just follow these simple steps, and you’ll have a batch of soft, delicious cookies in no time.

### **Step 1: Prepare the Butternut Squash**
If you’re using fresh butternut squash, start by roasting it. Cut the squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet, cut-side down. Roast in a preheated oven at **375°F (190°C)** for about **45 minutes** or until the squash is soft and can be easily pierced with a fork. Let it cool slightly, then scoop out the flesh and mash it until smooth.

If you’re short on time, you can use **canned butternut squash puree** for convenience. Just make sure it’s plain puree with no added sugar or spices.

### **Step 2: Cream the Butter and Sugar**
In a large mixing bowl, use an electric mixer or stand mixer to cream together the **butter** and **granulated sugar** until the mixture is light and fluffy. This should take about **2-3 minutes**. Adding air to the butter and sugar creates a lighter texture in the cookies.

### **Step 3: Add the Eggs and Vanilla**
Beat in the **eggs**, one at a time, mixing well after each addition. Stir in the **vanilla extract**. This step helps to incorporate the wet ingredients into the creamed butter and sugar.

### **Step 4: Add the Butternut Squash**
Fold in the **butternut squash puree** until fully combined. The squash will give the dough a beautiful orange color and provide moisture to the cookies, making them soft and chewy.

### **Step 5: Mix the Dry Ingredients**
In a separate bowl, whisk together the **flour**, **baking soda**, **baking powder**, **cinnamon**, **nutmeg**, **ginger**, and **salt**. These spices will give the cookies their warm, fall flavor. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.

### **Step 6: Add Mix-ins (Optional)**
If you’re using any mix-ins like **chopped nuts**, **chocolate chips**, or **raisins**, fold them in gently. These additions add extra flavor and texture to the cookies, but they’re completely optional based on your preferences.

### **Step 7: Shape the Cookies**
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet. Space the cookies about 2 inches apart, as they will spread slightly while baking.

### **Step 8: Bake the Cookies**
Bake in a preheated oven at **350°F (175°C)** for about **12-15 minutes**, or until the edges are lightly golden, and a toothpick inserted into the center comes out clean. Keep an eye on the cookies towards the end of baking, as ovens vary.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

### **Step 9: Add Icing (Optional)**
For an extra sweet touch, you can drizzle a simple **icing** over the cookies. To make the icing, whisk together **powdered sugar**, **milk or cream**, **vanilla extract**, and a pinch of **cinnamon** (if desired). Drizzle the icing over the cooled cookies and allow it to set before serving.

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## **Tips for Perfect Butternut Cookies**

1. **Don’t Overmix**: When adding the dry ingredients to the wet mixture, be careful not to overmix. This will help ensure the cookies stay light and tender.

2. **Roast the Squash for Maximum Flavor**: While canned butternut squash puree works well, roasting fresh squash brings out a deeper, more concentrated flavor. Don’t skip this step if you want the best possible taste.

3. **Chill the Dough (Optional)**: If you prefer your cookies to have a slightly thicker texture or less spread, chill the dough for 30 minutes before baking. This also helps with scooping and shaping the dough.

4. **Add a Variety of Mix-ins**: These cookies are great on their own, but you can add a variety of mix-ins to make them even more special. Chopped nuts like walnuts or pecans add crunch, while chocolate chips bring extra indulgence.

5. **Store the Cookies Properly**: Store the cooled cookies in an airtight container at room temperature for up to **5 days**. For longer storage, you can freeze the cookies in an airtight container for up to **3 months**.

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## **Final Thoughts**

**Perfect Butternut Cookies** are a warm and comforting fall treat that combines the sweet, nutty flavor of butternut squash with classic spices like cinnamon, nutmeg, and ginger. These cookies are soft, tender, and filled with cozy flavors that make them ideal for holiday gatherings, autumn picnics, or an afternoon snack.

Whether you’re baking for Thanksgiving, Christmas, or just because, this recipe is a great way to incorporate the seasonal flavors of fall into your baking. With simple ingredients and an easy-to-follow process, these cookies are sure to become a go-to recipe for years to come.

So, the next time you’re craving a comforting, flavorful cookie, give these **Perfect Butternut Cookies** a try—you’ll be glad you did!