Oh my goodness, let me tell you about these quick and easy butternut and black walnut cookies! They’re a delightful twist on classic cookies that showcase the cozy flavors of fall, making them perfect for any time of the year. I stumbled upon this recipe during a particularly busy week when I needed something sweet but didn’t want to spend hours in the kitchen. Trust me, these cookies are as simple as they are delicious! The butternut squash adds a lovely moistness, and the black walnuts bring a rich, nutty crunch that totally elevates the whole experience. You’ll be amazed at how quickly they come together and how satisfying they are to eat!
Ingredients List
Gathering the right ingredients is key to making these quick and easy butternut and black walnut cookies, and luckily, you probably have most of them on hand! Here’s what you’ll need:
- 1 cup butternut squash puree: You can use canned or homemade—just make sure it’s smooth!
- 1 cup brown sugar: This gives the cookies their delightful sweetness and chewy texture.
- 1/2 cup butter, softened: Make sure it’s at room temperature so it creams nicely.
- 1 egg: Helps bind everything together for that perfect cookie consistency.
- 2 cups all-purpose flour: This is the base of your cookie dough.
- 1 tsp baking soda: A must for that lift and lightness!
- 1/2 tsp salt: Just a pinch to balance out the sweetness.
- 1 cup black walnuts, chopped: These add a fantastic crunch and unique flavor!
Make sure you measure everything accurately for the best results. Happy baking!
How to Prepare Quick Easy Butternut and Black Walnut Cookies
Now, let’s dive into the fun part—making these cookies! I promise, it’s a breeze, and you’ll be munching on them in no time.
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures even baking, helping your cookies come out perfectly golden and not doughy in the middle. So, don’t skip this!
Creaming the Butter and Sugar
Next, grab a mixing bowl and cream together the softened butter and brown sugar. I like to use a hand mixer for this—just beat it until it’s light and fluffy! You’re looking for a texture that’s creamy and slightly airy, which means you’re on the right track. This creates a wonderful base for your cookies!
Combining Wet and Dry Ingredients
Now, in another bowl, combine your flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. I recommend doing this in batches to avoid any messy flour explosions! You want to see a dough forming, but don’t overmix—just a few gentle folds will do!
Adding Black Walnuts
Time to fold in those chopped black walnuts! Gently mix them into your dough, ensuring they’re evenly distributed. This is where the fun crunch comes in, and trust me, it makes all the difference!
Baking the Cookies
Finally, drop spoonfuls of your cookie dough onto a greased baking sheet, giving them some space to spread. Bake for about 12-15 minutes or until they’re golden brown around the edges. Keep an eye on them, as every oven is a little different! Once they’re done, let them cool on the sheet for a few minutes before transferring them to a wire rack.
Why You’ll Love This Recipe
- Super quick and easy—ready in just 30 minutes!
- Deliciously moist from the butternut squash, making every bite a joy.
- Rich, nutty flavor from the black walnuts adds a delightful crunch.
- Perfect for sharing with friends or enjoying as a sweet treat on your own.
- Made with simple, wholesome ingredients that you can feel good about.
- Great for a cozy dessert or an afternoon snack!
Tips for Success
To ensure your quick easy butternut and black walnut cookies turn out perfectly every time, here are a few handy tips! First, make sure your butter is softened but not melted; this creates the right texture when creaming. Don’t skip the preheating step—it’s essential for even baking. Keep an eye on the cookies as they bake; they can go from perfect to overdone quickly! Lastly, let them cool on the baking sheet for a few minutes before transferring to a wire rack to avoid breakage. Happy baking!
Storage & Reheating Instructions
To keep your quick easy butternut and black walnut cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just wrap each cookie individually in plastic wrap and pop them in a freezer bag. When you’re ready to enjoy, let them thaw at room temperature or microwave for a few seconds to warm them up. Enjoy every bite!
Nutritional Information
These quick easy butternut and black walnut cookies are not only delicious but also surprisingly nutritious! Each cookie packs about 150 calories, with 7g of fat and 2g of protein. You’ll also find around 22g of carbohydrates and 8g of sugar in each delightful bite. Plus, they contain a bit of fiber thanks to the butternut squash, making these treats a bit more wholesome. Enjoy without the guilt!
FAQ Section
Can I use fresh butternut squash instead of puree? Absolutely! Just cook and puree the fresh butternut squash until it’s smooth, and you’re good to go.
What if I don’t have black walnuts? No problem! You can substitute regular walnuts or even pecans if you prefer. They’ll still taste fantastic!
How can I make these cookies softer? If you like your cookies soft and chewy, try reducing the baking time by a minute or two. Also, a little extra butternut squash puree can help!
Can I add chocolate chips? Definitely! Chocolate chips would be a delicious addition. Just fold them in along with the black walnuts for an extra treat.
How do I know when the cookies are done? Look for a golden brown edge and a slightly soft center. They’ll firm up as they cool, so don’t worry if they seem a bit soft when you take them out!
Imprimer
Quick Easy Butternut and Black Walnut Cookies Delight
- Temps Total: 30 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Quick and easy recipe for butternut and black walnut cookies.
Ingrédients
- 1 cup butternut squash puree
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup black walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and brown sugar.
- Add the egg and butternut squash puree; mix well.
- 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 by spoonfuls onto a greased baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Can substitute walnuts if needed.
- Adjust baking time for desired softness.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 8g
- De Sodium: 80mg
- La graisse: 7g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: quick easy butternut and black walnut cookies
