Ingredients and Weight:
- Butternut squash puree: 1 cup (240g)
- All-purpose flour: 1 3/4 cups (220g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter, softened: 1/2 cup (113g)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 1/2 cup (100g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Add pureed squash and mix until just combined.
- Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake for 12-15 minutes, or until edges are golden brown.
Nutritional Information:
Per cookie (1/8 recipe):
- Calories: 200
- Carbohydrates: 29g
- Protein: 3g
- Fat: 11g
- Dietary fiber: 2g
Dish Characteristics:
- Soft and chewy
- Warm and inviting butternut squash flavor
- Nutty undertones from cinnamon and nutmeg
User Comments:
- "These cookies are so delicious! The butternut squash gives them a unique and flavorful twist."
- "I love the chewy texture and the perfect balance of sweetness and spice."
- "Perfect treat for fall gatherings or as a cozy snack on a cold day."
Special Precautions and Tips:
- Make sure the butternut squash puree is smooth and free of lumps.
- Use a cookie scoop for uniform cookie size and shape.
- Cool cookies on a wire rack before serving.
