RECIPE: Soft Winter Squash Cookies


3 ½oz unsalted butter, slightly softened

½c packed brown sugar

1 large egg, room temperature (duck eggs work well for gluten free baking)

3/4c all purpose flour or 3/4c plus 2T gluten-free flour

2t ground chia seeds (if using gluten free flour)

2t cinnamon

1/4t nutmeg

3/4t baking soda

1/4t salt

2/3c finely grated winter squash (butternut, acorn, pumpkin, etc)

2/3c chocolate chips, raisins/currants, or lightly toasted pecans/walnuts (or both)

Coarse-crystal raw sugar for sprinkling

In bowl of stand mixer, or with hand mixer, combine butter and brown sugar. Cream together with paddle attachment on medium high speed until light and fluffy, about 3 minutes. Scrape bowl and beater with rubber spatula and beat again for 30 seconds.

Add egg and beat until egg is absorbed. Scrape bowl and beater; beat for another 30 seconds.

In separate bowl whisk together flour, spice, baking soda and salt. Add to butter/sugar/egg mixture and stir in on low speed until incorporated. Scrape bowl and beater, and mix again briefly.

Remove bowl from mixer and use rubber spatula to fold in squash and optional chocolate/fruit/nuts until just incorporated.

Drop by rounded tablespoons on parchment-lined baking sheet.

Bake until centers are soft-set and edges are browned and slightly crisped - about 15-18 minutes - this is essentially a cake batter, so the centers will feel like cake but you want a little color around the edge for crispness.

Cool on baking sheet, then transfer to airtight container and store at room temperature for up to 4 days.

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