ADVERTISEMENT
Serving: Serve these butternut cookies as a warm dessert with a cup of tea or coffee. They're also a great addition to a holiday cookie platter or a fall-themed gathering.
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months. For best results, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for long-term storage.
Variations:
Spices: Adjust the spices to your preference by adding cloves, ginger, or allspice to enhance the flavor profile of your cookies.
Add-ins: Swap out walnuts for pecans or almonds, or try adding dried cranberries for a fruity touch.
Vegan Version: Substitute the butter with coconut oil and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use dairy-free chocolate chips if desired.
FAQ:
Q: Can I use pumpkin instead of butternut squash? A: Yes, you can substitute canned pumpkin or freshly cooked pumpkin for the butternut squash. Keep in mind that pumpkin has a slightly higher moisture content, so you may need to adjust the flour slightly.
Q: Can I make these cookies gluten-free? A: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that works 1:1 for regular flour. Be sure to check the blend for xanthan gum or add it if needed to help with texture.
Q: How do I know when the cookies are done baking? A: The cookies will be golden brown around the edges, and the center will look slightly set. They will continue to firm up as they cool on the baking sheet.
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to let it sit at room temperature for a few minutes before scooping and baking.
Enjoy baking these delicious and unique butternut cookies! Whether for a special occasion or just a cozy treat at home, they are sure to be a hit.
ADVERTISEMENT
