Of course! Butternut Cookies are a classic, old-fashioned treat. They’re a type of drop cookie known for their cake-like texture, subtle sweetness, and distinctive flavor from butternut flavoring.
The key ingredient is butternut extract, which has a unique, warm, and slightly nutty-vanilla flavor. It’s different from vanilla extract. You can often find it in specialty baking stores or online. If you can’t find it, see the substitution notes below.
Here is a traditional recipe for these delightful cookies.
Classic Butternut Cookies
This recipe yields a soft, cake-like cookie that’s perfect with a glass of milk or a cup of coffee.
Yield: About 2-3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Ingredients
· ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
· 1 ½ cups (300g) granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon butternut extract (this is essential for the authentic flavor)
· 1 teaspoon vanilla extract (enhances the butternut flavor)
· 2 ½ cups (312g) all-purpose flour
· 2 teaspoons cream of tartar
· 1 teaspoon baking soda
· ½ teaspoon salt
· ½ cup (120ml) buttermilk*
*No Buttermilk? Make a quick substitute: Add 1 ½ teaspoons of white vinegar or lemon juice to a measuring cup, then add enough regular milk to reach the ½ cup line. Stir and let it sit for 5 minutes until it curdles slightly.
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Wet Ingredients: In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and sugar together on medium speed until light and fluffy (about 2-3 minutes).
- Add Eggs and Extract: Beat in the eggs one at a time, followed by the butternut and vanilla extracts. Scrape down the sides of the bowl as needed.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine Wet & Dry: Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Do not overmix.
- Scoop & Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The tops may have a slight crackle.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Butternut Frosting (The Classic Finishing Touch)
These cookies are famously topped with a butternut-flavored frosting.
Frosting Ingredients:
· ½ cup (1 stick or 113g) unsalted butter, softened
· 4 cups (480g) confectioners’ (powdered) sugar, sifted
· 3-4 tablespoons milk or heavy cream
· 1 ½ teaspoons butternut extract
· Pinch of salt
Frosting Instructions:
- In a medium bowl, beat the softened butter until smooth.
- Gradually add the sifted confectioners’ sugar, one cup at a time, beating on low speed.
- Add the butternut extract and a pinch of salt.
- Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Once the cookies are completely cool, frost them generously.
Important Notes & Substitutions
· Butternut Extract Substitute: This is the biggest challenge. There is no perfect 1:1 substitute, but you can try:
· Vanilla-Butter-Nut Combo: Use 1 teaspoon vanilla extract + ½ teaspoon butter extract + ½ teaspoon almond extract. The almond provides a nutty note that approximates the butternut flavor.
· Mapine Extract: Some bakers find maple extract to be a closer flavor profile than vanilla alone.
· Why Cream of Tartar? Cream of tartar works with the baking soda to leaven the cookies, giving them their signature soft, cake-like texture. If you don’t have it, you can substitute 2 teaspoons of baking powder for both the cream of tartar and the baking soda.
· Texture is Key: The dough will be quite soft and sticky, similar to a thick cake batter. This is normal and results in a tender cookie.
· Storage: Store frosted cookies in a single layer or with parchment paper between layers in an airtight container at room temperature for up to 3 days.
Enjoy baking these delicious, nostalgic cookies! Their unique flavor is a real treat.