Best 3 Squash Cookies Recipes

Welcome to the world of squash cookies, where culinary creativity meets the goodness of this versatile vegetable. Whether you're a seasoned baker or just starting your baking journey, this guide will take you on a delightful exploration of unique and flavorful cookie recipes that celebrate the magic of squash. From traditional treats to gluten-free delights, we'll uncover the secrets to creating perfectly balanced and delectable squash cookies that will impress your taste buds and leave you craving more. So, grab your apron and let's embark on this delicious adventure, discovering the hidden culinary treasures that await you in the world of squash cookies!

Let's cook with our recipes!

SQUASH COOKIES

Squash Cookies image

These cookies have a spicy, squash taste. Use any winter squash you like.

Provided by Francine Weston

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Yield 30

Number Of Ingredients 15

Ingredients

½ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 ½ cups mashed, cooked butternut squash
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 ½ cups chopped pecans
¼ teaspoon ground allspice
2 ½ teaspoons baking powder

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 7.8 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 2.4 g, Sodium 150.5 mg, Sugar 13.7 g

BUTTERNUT SQUASH COOKIES

Butternut Squash Cookies image

This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.

Provided by WindlessMeadow

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 3h30m

Yield 36

Number Of Ingredients 13

Ingredients

1 butternut squash, halved and seeded
1 ½ cups self-rising flour
1 ½ cups quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ cup butter
¼ cup shortening
½ cup white sugar
⅓ cup packed brown sugar
1 egg
2 tablespoons milk
¼ teaspoon vanilla extract

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
Chill dough until firm, about 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Drop 1-inch scoops of dough onto the baking sheets.
Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

Nutrition Facts : Calories 89.3 calories, Carbohydrate 14.4 g, Cholesterol 8.6 mg, Fat 3.2 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 79.4 mg, Sugar 5.5 g

BUTTERNUT SQUASH COOKIES

Butternut Squash Cookies image

Make and share this Butternut Squash Cookies recipe from Food.com.

Provided by LikeItLoveIt

Categories Drop Cookies

Time 22m

Yield 30 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cups mashed cooked butternut squash
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups chopped pecans
1/4 teaspoon ground allspice
2 1/2 teaspoons baking powder

Steps:

In a large mixing bowl, cream butter and sugars until fluffy.
Beat in the eggs and squash.
Stir well.
Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until well blended.
Stir in raisins and nuts.
Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes .

Tips:

Choose the right squash. Use firm, ripe squash with deep-orange flesh. Butternut squash, kabocha squash, and acorn squash are all good choices.
Roast the squash before using it. Roasting brings out the squash's natural sweetness and flavor. To roast the squash, cut it into cubes and toss it with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and slightly caramelized.
Use a food processor to make the dough. This will help to ensure that the dough is evenly mixed and smooth.
Chill the dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are golden brown.

Conclusion:

Squash cookies are a delicious and easy-to-make treat. They are perfect for a fall snack or dessert. With their warm, sweet flavors and festive appearance, squash cookies are sure to be a hit with your family and friends. So next time you have some extra squash on hand, give these cookies a try. You won't be disappointed!