There’s something magical about baking cookies, don’t you think? The smell wafting through the house, the anticipation of that first warm bite—it just fills me with joy! One of my all-time favorites has to be these *quick easy butternut and black walnut cookies*. Trust me, the combination of sweet butternut puree and the slightly bitter, nutty crunch of black walnuts is simply irresistible. I remember the first time I made them; it was a chilly autumn afternoon, and I had just roasted some butternut squash. I decided to whip up a batch, and my family couldn’t get enough! They quickly became a go-to treat in our house, perfect for sharing during the holidays or just enjoying with a cozy cup of tea. You’re going to love how simple and delightful these cookies are!
Ingredients List
Gathering your ingredients is the first step to success! Here’s what you’ll need for these delicious cookies:
- 1 cup butternut puree (cooked and mashed, make sure it’s smooth for the best texture)
- 1/2 cup black walnuts, chopped (these add a delightful crunch and unique flavor)
- 1 cup all-purpose flour (sifted to avoid lumps)
- 1/2 cup granulated sugar (for sweetness that balances the nuttiness)
- 1/4 cup brown sugar (adds a lovely depth of flavor)
- 1/2 teaspoon baking soda (this helps the cookies rise perfectly)
- 1/2 teaspoon salt (a pinch to enhance all those wonderful flavors)
- 1/2 cup butter, softened (make sure it’s at room temperature for easy mixing)
- 1 teaspoon vanilla extract (because everything’s better with a touch of vanilla)
- 1 egg (binds everything together beautifully)
How to Prepare *Quick Easy Butternut and Black Walnut Cookies*
Getting these cookies ready is a breeze, and I promise they’ll fill your kitchen with the most heavenly aroma! Let’s dive into the process:
- First, preheat your oven to 350°F (175°C). This is super important because you want those cookies to bake evenly and come out just right!
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes of good mixing. You can use a hand mixer or a stand mixer—whatever you have on hand!
- Next, add in the egg and vanilla extract, and mix everything together well. You want that smooth and creamy texture to shine through!
- Now, stir in your butternut puree. This is where the magic happens! Mix until it’s completely incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda throughout the flour, ensuring your cookies rise perfectly.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix, or your cookies might turn out tough!
- Finally, fold in those lovely chopped black walnuts. They’re going to add such a delightful crunch!
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving space between each dollop.
- Bake for 12-15 minutes or until the edges are golden brown. Keep an eye on them, as ovens can vary!
- Once they’re done, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy the sweet anticipation!
Step-by-Step Instructions
Let’s break it down step-by-step so you can nail this recipe without a hitch:
- Preheat your oven to 350°F (175°C) so it’s nice and hot when your cookies go in.
- In a mixing bowl, cream the softened butter with both sugars until fluffy—about 2-3 minutes.
- Add the egg and vanilla extract, then mix again until everything is smooth.
- Stir in the butternut puree until fully blended.
- In another bowl, whisk together the flour, baking soda, and salt. This ensures even baking!
- Gradually add the dry mixture to the wet mixture, mixing gently to combine without overworking the dough.
- Fold in the black walnuts for that perfect crunch!
- Drop the dough onto your baking sheet and bake for 12-15 minutes until golden brown.
- Let cool for a few moments before moving them to a wire rack. And there you have it—delicious cookies ready to be devoured!
Why You’ll Love This Recipe
Let me tell you, these *quick easy butternut and black walnut cookies* have so much going for them! Here are just a few reasons why you’re going to fall head over heels for this recipe:
- Quick preparation time: You can whip these up in just about 30 minutes, making them perfect for those last-minute cravings or unexpected guests!
- Unique flavor combination: The sweet butternut puree paired with the earthy crunch of black walnuts creates a flavor profile that’s both comforting and intriguing.
- Easy to make: With simple steps and straightforward ingredients, even beginner bakers can succeed in making these delightful cookies.
- Perfect for any occasion: Whether it’s a cozy afternoon treat, a festive holiday dessert, or just a sweet pick-me-up, these cookies fit right in!
Tips for Success
To ensure your *quick easy butternut and black walnut cookies* turn out perfectly every time, here are some handy tips I’ve picked up along the way:
- Room temperature ingredients: Make sure your butter and egg are at room temperature. This helps create that lovely, creamy texture when mixing.
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies—yuck!
- Chop nuts evenly: For the best texture, chop your black walnuts into similar-sized pieces. This ensures an even crunch in every bite.
- Adjust baking time: Keep an eye on them toward the end of the baking time. If you prefer a softer cookie, pull them out as soon as they’re golden around the edges.
- Substitutions: If you don’t have black walnuts, regular walnuts or pecans work beautifully too! You can also play around with spices like cinnamon or nutmeg for a warmer flavor.
Variations
If you’re feeling adventurous, there are so many fun ways to switch up these *quick easy butternut and black walnut cookies*! Here are a few ideas to get your creativity flowing:
- Different nuts: Swap out the black walnuts for pecans, almonds, or even hazelnuts for a delightful twist.
- Spice it up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor that screams comfort.
- Chocolate chips: For a sweet surprise, fold in some dark or white chocolate chips along with the nuts.
- Dried fruit: Toss in some chopped dried cranberries or raisins for a hint of sweetness and chewiness.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free blend, and you’re good to go!
Storage & Reheating Instructions
Storing your *quick easy butternut and black walnut cookies* is super simple! Just place them in an airtight container at room temperature, and they’ll stay fresh for up to a week. If you want them to last longer, you can freeze them! Just wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for about two months. When you’re ready to enjoy them again, thaw them at room temperature or pop them in the microwave for a few seconds to warm them up. They’re just as delicious the second time around!
Nutritional Information
Here’s a quick glance at the estimated nutritional breakdown for each of these delightful *quick easy butternut and black walnut cookies*:
- Calories: 120
- Fat: 6g
- Protein: 2g
- Carbohydrates: 15g
- Sugar: 8g
- Fiber: 1g
- Cholesterol: 15mg
Please note that these values are estimates and can vary based on ingredient brands and portion sizes. Enjoy your cookies guilt-free!
FAQ Section
Got questions about making these *quick easy butternut and black walnut cookies*? I’ve got you covered! Here are some common queries:
Can I use a different type of puree?
Absolutely! If you can’t find butternut puree, feel free to substitute it with pumpkin or sweet potato puree. They’ll add a similar sweetness and texture!
How can I make these cookies gluten-free?
No problem! Just swap the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute, and you’re good to go!
What if I don’t have black walnuts?
You can use regular walnuts or pecans as a tasty alternative. Each nut brings its unique flavor, so choose your favorite!
Can I make the dough ahead of time?
Definitely! You can prepare the dough and refrigerate it for up to 3 days. Just scoop and bake when you’re ready for fresh cookies!
How do I store leftovers?
Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them!
Quick Easy Butternut and Black Walnut Cookies: 5 Reasons to Bake
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Quick and easy butternut and black walnut cookies.
Ingredients
- 1 cup butternut puree
- 1/2 cup black walnuts, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, sugar, and brown sugar.
- Add the egg and vanilla extract, mix well.
- Stir in the butternut puree.
- Combine the flour, baking soda, and salt in a separate bowl.
- 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 brown.
- Let cool and enjoy.
Notes
- Store cookies in an airtight container.
- Substitute walnuts with pecans if desired.
- Adjust baking time for desired crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: quick easy butternut and black walnut cookies
