Oh my goodness, let me tell you about these quick and easy butternut and black walnut cookies! They’re a delightful blend of nutty flavors that come together in the most scrumptious way. I love how simple they are to whip up—perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen. The butternut squash gives them a lovely, moist texture and a hint of sweetness that pairs beautifully with the earthy crunch of black walnuts. This recipe holds a special place in my heart because it was one of the first I mastered when I started baking. Every bite takes me back to cozy afternoons spent experimenting in my kitchen, and I just know you’re going to love them as much as I do!
Ingredients List
- 1 cup butternut squash puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped black walnuts
How to Prepare Quick Easy Butternut and Black Walnut Cookies
Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly and come out just right. Trust me, you don’t want to skip this step!
Mix Wet Ingredients
In a large bowl, combine 1 cup of butternut squash puree, 1 cup of sugar, 1/2 cup of softened butter, 1 egg, and 1 teaspoon of vanilla extract. Whisk everything together until it’s smooth and creamy. I like to use a hand mixer for this, but a whisk works just fine too! Just make sure there are no lumps, as we want a lovely, velvety base for our cookies.
Combine Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This step is crucial for distributing the baking soda and salt evenly throughout the flour. If you have a sifter, feel free to use that for an even fluffier cookie!
Combine Wet and Dry Mixtures
Now, it’s time to bring everything together! Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. You’re looking for a thick dough that holds together well—don’t overmix, or your cookies might end up tough!
Fold in Black Walnuts
Next, fold in 1 cup of chopped black walnuts. Gently mix them in using a spatula, ensuring they’re evenly distributed throughout the dough. The crunch of the walnuts adds such a delightful texture!
Bake the Cookies
Drop spoonfuls of dough onto a greased baking sheet, spacing them a couple of inches apart. Pop them in the oven and bake for 12-15 minutes until the edges are golden brown. Your kitchen will smell heavenly, so be prepared for some serious cookie cravings!
Cool Before Serving
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is essential for achieving the perfect texture—trust me, they taste even better once they’ve set up a bit!
Tips for Success
To ensure your quick easy butternut and black walnut cookies turn out perfectly every time, here are some handy tips! First, make sure your butternut squash puree is smooth with no lumps for the best texture. If you’re using fresh squash, roasting it first can enhance the flavor. Also, don’t forget to measure your flour correctly—spoon it into the measuring cup and level it off with a knife to avoid dense cookies. Keep an eye on the baking time; ovens can vary, so start checking around the 12-minute mark. If you want a softer cookie, take them out when the edges are just starting to turn golden. And lastly, let them cool completely before diving in—this helps them firm up and makes the flavors pop!
Nutritional Information Disclaimer
Just a quick note—nutrition can vary quite a bit depending on the specific ingredients and brands you use. The nutritional values I’ve provided, like calories and fat content, are estimates based on common ingredients. If you’re watching your intake or have dietary restrictions, I recommend checking the labels on your products for the most accurate information. Remember, these cookies are meant to be enjoyed, so savor every bite while keeping in mind your personal nutritional goals!
FAQ Section
Can I substitute ingredients?
Absolutely! If you can’t find black walnuts or prefer a different flavor, you can easily substitute them with pecans or even regular walnuts. Both will bring their own unique taste and texture to the cookies. You can also use pumpkin puree instead of butternut squash if you’re looking for a slight twist. Just remember that any changes might subtly affect the flavor and texture, but I encourage you to experiment!
How do I store leftovers?
Storing your cookies is a breeze! Just place them in an airtight container at room temperature. This will keep them fresh and tasty for you! If you have a lot left over, you can also stack them with parchment paper in between to prevent sticking. They’ll stay delightful for several days, so no worries about them going stale too quickly!
How long do these cookies last?
When stored properly in an airtight container, these quick easy butternut and black walnut cookies can last about 5-7 days at room temperature. If you want to keep them longer, you can freeze them for up to 3 months! Just make sure to wrap them tightly to prevent freezer burn. When you’re ready to indulge again, let them thaw at room temperature, and they’ll taste just as good as the day you baked them!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days.
- Deliciously nutty flavor that’s both comforting and satisfying.
- Wholesome ingredients like butternut squash for added nutrition.
- A unique twist on traditional cookies that will impress your friends.
- Perfectly soft and chewy texture with a delightful crunch from black walnuts.
- Great for sharing or enjoying at home with a cozy cup of tea.
Quick Easy Butternut and Black Walnut Cookies for Comfort
- Całkowity Czas: 30 minutes
- Ustępować: 24 cookies 1x
- Dieta: Wegańskie
Opis
Quick and easy butternut and black walnut cookies that blend nutty flavors in a delicious treat.
Składniki
- 1 cup butternut squash puree
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped black walnuts
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix butternut squash puree, sugar, butter, egg, and vanilla until smooth.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chopped black walnuts.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Let cool before serving.
Uwagi
- Store cookies in an airtight container.
- Substitute walnuts with pecans if desired.
- Adjust sugar for desired sweetness.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cookie
- Kalorie: 120
- Cukier: 10g
- Sód: 50mg
- Kwasy: 6g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 15g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 15mg
Słowa kluczowe: quick easy butternut and black walnut cookies
