Oh my goodness, let me tell you about these quick easy butternut and black walnut cookies! When I first stumbled upon this recipe, I was looking for a way to use up some leftover butternut squash puree, and wow, what a delightful surprise! The combination of the earthy sweetness from the squash and the rich, nutty flavor of black walnuts is simply irresistible. Plus, they come together in no time at all! I love how they’re soft and chewy, making them the perfect treat for any occasion—whether it’s a cozy night at home or a gathering with friends. Trust me, once you make these, they’ll become a staple in your baking repertoire!
Ingredients for Quick Easy Butternut and Black Walnut Cookies
Gathering the right ingredients is key to making these delightful cookies! Here’s what you’ll need:
- 1 cup butternut squash puree: This adds a lovely, natural sweetness and moisture.
- 1/2 cup brown sugar: For that deep, caramel-like flavor.
- 1/4 cup granulated sugar: To balance the sweetness.
- 1/2 cup butter, softened: Make sure it’s soft enough to cream well with the sugars!
- 1 egg: This binds everything together.
- 1 teaspoon vanilla extract: A must for that warm, inviting aroma.
- 1 1/2 cups all-purpose flour: Provides the structure for our cookies.
- 1 teaspoon baking soda: Helps them rise and become fluffy.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1 cup chopped black walnuts: These are the stars of the show, adding crunch and a nutty punch!
How to Prepare Quick Easy Butternut and Black Walnut Cookies
Making these cookies is super straightforward and fun! First, let’s get that oven preheating. Set it to 350°F (175°C) and let it warm up while we mix our wet ingredients. In a large mixing bowl, combine the butternut squash puree, brown sugar, granulated sugar, and softened butter. Use an electric mixer or a good old wooden spoon to blend everything until it’s smooth and creamy. Then, add in the egg and vanilla extract, and mix until just combined. It should smell heavenly!
Prepping Your Oven and Mixing Ingredients
Once your oven’s heated, let’s focus on the dry ingredients! In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is super important because it ensures the baking soda is evenly distributed. Now, slowly add the dry mixture to the wet ingredients, stirring gently until everything is just combined. You want a thick, slightly sticky dough that holds together but isn’t too dry. The dough should come together nicely without any lumps. If it seems too wet, a touch more flour can help!
Combining Dry Ingredients and Forming the Dough
With the dough ready, it’s time to fold in those lovely chopped black walnuts! Just gently mix them in with a spatula, ensuring they’re evenly spread throughout. Now comes the fun part: scoop out tablespoon-sized chunks of dough and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they’ll spread a bit while baking. Pop the sheet into the oven and bake for 12-15 minutes. You’ll know they’re done when they turn golden brown around the edges and look set in the middle. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Trust me, the aroma wafting through your kitchen will be incredible!
Tips for Success with Quick Easy Butternut and Black Walnut Cookies
Here are some of my favorite tips to make these cookies even more delightful! First off, feel free to adjust the sweetness; if you love a sweeter cookie, add a bit more brown sugar or toss in some chocolate chips for a delicious twist. If you want to amp up the flavor, try adding a sprinkle of cinnamon or nutmeg to the dry ingredients. And don’t skip the cooling step—letting them sit for a bit helps them firm up nicely, so they’re perfectly soft and chewy when you bite in. Enjoy experimenting!
Nutritional Information
When it comes to enjoying these quick easy butternut and black walnut cookies, it’s nice to know what you’re indulging in! Each cookie contains about 150 calories, with 7g of fat, 2g of protein, and 20g of carbohydrates. Plus, you’ll get 10g of sugar to satisfy your sweet tooth. Keep in mind, these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy them in moderation as part of a balanced diet!
Frequently Asked Questions
I’ve got you covered with some common questions about making these quick easy butternut and black walnut cookies! First off, you might wonder if you can switch up the ingredients. Absolutely! If you don’t have black walnuts, feel free to use regular walnuts or even pecans for a different flavor. Also, for a lighter touch, you can swap granulated sugar with coconut sugar or agave syrup, just remember it may change the texture a bit!
Can I substitute ingredients?
Of course! If you’re not a fan of black walnuts, any nut you prefer will work well. You could also try using sunflower seeds for a nut-free version. For sweetness, honey or maple syrup can replace sugars, but keep in mind that it might make the dough a little wetter.
How do I store the cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for about a week. If you want to keep them longer, pop them in the fridge to extend their life a bit—just make sure they’re well sealed!
Can I freeze these cookies?
You can definitely freeze these cookies! Just place them in a single layer on a baking sheet to freeze them first, then transfer them to a freezer bag or container. They’ll keep well for up to two months. When you’re ready to enjoy, let them thaw at room temperature or warm them up slightly in the oven. Yum!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for busy days!
- Unique flavor combination of sweet butternut squash and crunchy black walnuts.
- Soft, chewy texture that’s simply irresistible.
- Perfect for sharing at gatherings or enjoying on cozy nights in.
- Customizable with your favorite mix-ins, like chocolate chips!
Serving Suggestions
These quick easy butternut and black walnut cookies are delicious on their own, but pairing them with a few simple accompaniments can elevate your experience! Try serving them alongside a warm cup of chai or coffee for a cozy afternoon treat. You can also arrange them on a beautiful platter, dusted with a little powdered sugar for a touch of elegance. For an extra indulgence, a scoop of vanilla ice cream on the side is simply divine!
Print
Quick Easy Butternut and Black Walnut Cookies Delight
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These quick and easy butternut and black walnut cookies are a delightful treat that offers a unique flavor combination.
Ingredients
- 1 cup butternut squash puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped black walnuts
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix butternut squash puree, brown sugar, granulated sugar, and butter until smooth.
- Add the egg and vanilla extract, then stir to combine.
- In another bowl, whisk flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chopped black walnuts.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Try adding chocolate chips for extra flavor.
- Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: quick easy butternut and black walnut cookies
