Oh my goodness, you are going to fall in love with these quick easy butternut and black walnut cookies! Seriously, they’re such a delightful treat that I can hardly keep them around long enough for my family to enjoy. The creamy butternut squash gives them a unique flavor and a lovely, moist texture that you just don’t get with your standard cookie. And those crunchy black walnuts? Wow! They add the perfect nutty twist that complements the sweetness of the cookies beautifully. I’m always amazed at how something so simple can taste so gourmet! Whether you’re whipping them up for a cozy afternoon snack or a gathering with friends, these cookies are sure to impress and satisfy your sweet tooth. Trust me, you’ll want to keep this recipe on hand!
Ingredients for Quick Easy Butternut and Black Walnut Cookies
Gather these simple ingredients to make your delicious cookies:
- 1 cup butternut squash puree: Fresh or canned works great! If you’re using fresh, just roast and mash it until smooth.
- 1/2 cup black walnuts, chopped: These give a wonderful, earthy flavor. If you can’t find black walnuts, regular walnuts or even pecans will do in a pinch!
- 1 cup all-purpose flour: This is the base for your cookie dough. Make sure to spoon and level it for the right measurement.
- 1/2 cup sugar: Just regular granulated sugar will add the sweetness we crave!
- 1/4 cup butter, softened: Let it sit out for a bit so it creams well with the sugar. Don’t melt it, though—softened is key!
- 1 egg: This will help bind everything together and gives your cookies a nice lift.
- 1 teaspoon vanilla extract: Adds a lovely warm flavor that complements the squash perfectly.
- 1/2 teaspoon baking soda: This is your leavening agent, helping those cookies rise beautifully.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness and enhance all those flavors.
Make sure you have everything ready before you start baking, and let’s get those cookies in the oven!
How to Prepare Quick Easy Butternut and Black Walnut Cookies
Now, let’s get to the fun part—baking these amazing cookies! Follow these simple steps, and you’ll have a batch of delicious treats ready in no time.
- First, preheat your oven to 350°F (175°C). This step is super important because you want those cookies to bake evenly!
- In a large mixing bowl, cream together the softened butter and sugar until it’s nice and creamy. I usually do this for about 2-3 minutes—trust me, it makes a difference!
- Next, add in the egg and vanilla extract. Beat everything together until well incorporated. You want it to be smooth and fluffy!
- Now, stir in that beautiful butternut squash puree. Mix until it’s all combined and you can’t see any streaks of squash.
- In another bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
- Gradually add the dry mixture to your wet ingredients. I like to do this in thirds—mixing until just combined after each addition. It keeps everything light and fluffy!
- Lastly, gently fold in the chopped black walnuts. Be careful not to overmix; we want those chunks of nutty goodness to stay intact.
- Using a spoon or a cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, spaced a bit apart. This helps them spread nicely!
- Bake in your preheated oven for about 12-15 minutes or until they’re golden brown around the edges. Your kitchen will smell divine!
- Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And there you have it! Simple steps for cookies that are just bursting with flavor. Enjoy every bite!
Why You’ll Love This Recipe
- Quick Preparation: You can whip these up in just 30 minutes—perfect for when you need a sweet fix in a hurry!
- Easy Ingredients: With simple pantry staples and just a few fresh items, you probably have most of what you need at home already!
- Delicious Taste: The combination of sweet butternut squash and crunchy black walnuts creates a flavor explosion that’s truly irresistible.
- Healthy Twist: Packed with nutritious butternut squash, these cookies offer a healthier alternative to traditional treats without skimping on taste.
- Kid-Friendly: Kids love these cookies! The sweet, moist texture is sure to make them a hit with the little ones.
- Versatile Variations: Feel free to get creative! You can swap out the black walnuts for other nuts or even add in chocolate chips for an extra indulgence.
Tips for Success
To ensure your quick easy butternut and black walnut cookies turn out perfectly every time, here are my favorite tips! First, make sure your butter is softened but not melted—this helps create that lovely creamy texture when you mix it with sugar. I like to use room temperature ingredients; it really makes a difference in how everything comes together.
When mixing the dough, be gentle! Overmixing can lead to tough cookies, so mix just until you see no flour streaks. Also, keep an eye on your baking time. Every oven is a little different, so start checking around the 12-minute mark. You want them golden around the edges but still soft in the center for that perfect chewy bite!
Lastly, let them cool on the baking sheet for a few minutes—this helps them set up just right before moving them to a wire rack. Happy baking!
Storage & Reheating Instructions
Storing your quick easy butternut and black walnut cookies is a breeze! Once they’ve cooled completely, place them in an airtight container. They’ll stay fresh for up to a week at room temperature—just make sure they’re in a cool, dry spot. If you want to keep them longer, you can pop them in the fridge; they’ll last about two weeks that way!
Now, if you find yourself with leftover cookies (which is a rare treat!), reheating them is simple. Just microwave one or two for about 10-15 seconds to bring back that warm, fresh-baked feel. Alternatively, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will make them soft and delicious again, just like when they first came out of the oven. Enjoy your sweet treats anytime!
Nutritional Information
Here’s a quick glance at the estimated nutritional data for each of these delightful quick easy butternut and black walnut cookies. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea:
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 5g
- Protein: 2g
These cookies offer a tasty treat without too much guilt! Enjoy every bite knowing they’re a bit on the healthier side thanks to the butternut squash. Happy munching!
FAQ Section
Got questions about these quick easy butternut and black walnut cookies? I’ve got answers! Here are some of the most common queries I get:
Can I use regular walnuts instead of black walnuts? Absolutely! While black walnuts add a unique flavor, regular walnuts or even pecans can be substituted without losing too much character in your cookies.
What if I don’t have butternut squash puree? No worries! You can use pumpkin puree or even sweet potato puree in a pinch. Just keep in mind that the flavor will slightly change, but it’ll still be delicious!
How do I know when my cookies are done baking? Look for a nice golden color around the edges. They should still be soft in the center but not doughy. They’ll firm up as they cool!
Can I freeze these cookies? Yes! They freeze wonderfully. Just make sure they’re completely cooled, then store them in an airtight container or a freezer bag. They’ll last up to three months. Just thaw them at room temperature when you’re ready to enjoy!
What’s the best way to store leftovers? Keep them in an airtight container at room temperature for up to a week. If you want them to last longer, store them in the fridge for up to two weeks. Enjoy them fresh!
Call to Action
If you give these quick easy butternut and black walnut cookies a try, I’d love to hear all about it! Did your family love them? What variations did you make? Please leave a comment below sharing your experience and any tips you discovered along the way. And if you’re feeling generous, don’t forget to rate the recipe! Your feedback means the world to me. Also, if you snap a pic of your cookies, tag me on social media—I can’t wait to see your delicious creations! Happy baking, and enjoy every bite!
Drucken
Quick Easy Butternut and Black Walnut Cookies: 5 Reasons to Love
- Gesamtzeit: 30 minutes
- Ertrag: 24 cookies 1x
- Ernährung: Vegetarisch
Beschreibung
These quick and easy butternut and black walnut cookies are a delightful treat.
Zutaten
- 1 cup butternut squash puree
- 1/2 cup black walnuts, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Anweisungen
- Preheat your oven to 350°F (175°C).
- In a bowl, mix butter and sugar until creamy.
- Add egg and vanilla extract; beat well.
- Stir in butternut squash puree.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped black walnuts.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Can substitute walnuts with pecans if desired.
- Prep Time: 15 minutes
- Kochen Zeit: 15 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 cookie
- Kalorien: 120
- Zucker: 5g
- Natrium: 50mg
- Fett: 6g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 2g
- Trans Fat: 0g
- Kohlenhydrate: 15g
- Faser: 1g
- Protein: 2g
- Cholesterin: 15mg
Keywords: quick easy butternut and black walnut cookies
