Butternut Cookies Recipe

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Butternut Cookies Recipe

Ingredients

For the cookies

  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 cup (120 g) finely chopped pecans or walnuts
  • ¼ teaspoon salt

For rolling

  • 1 cup (120 g) powdered sugar (confectioners’ sugar)

Instructions

1. Prepare the dough

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
  2. Mix in the vanilla extract.
  3. Add the flour and salt, stirring until combined.
  4. Fold in the finely chopped nuts until evenly distributed.
  5. Cover the dough and chill for 30 minutes to make shaping easier.

2. Shape the cookies

  1. Preheat oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. Scoop about 1 tablespoon of dough and roll into balls (or shape into small logs if you prefer).
  4. Place them about 1 inch apart on the baking sheet.

3. Bake

  • Bake for 12–15 minutes, or until the bottoms are very lightly golden.
  • They should not brown on top; these are pale, tender cookies.

4. Roll in sugar

  1. Let cookies cool for 5 minutes on the baking sheet (they are fragile).
  2. Gently roll each warm cookie in powdered sugar.
  3. Place on a rack to cool completely.
  4. Once cooled, roll again in powdered sugar for a full coating.

Tips for Best Results

  • Using finely chopped nuts helps the cookies hold together.
  • Do not overbake — they should stay pale and tender.
  • Rolling twice in powdered sugar gives the signature melt-in-your-mouth finish.
  • Store in an airtight container for up to 1 week; they freeze beautifully.

Optional Variations

  • Add ½ teaspoon almond extract for a deeper nut flavor.
  • Use toasted pecans for extra richness.
  • Add orange or lemon zest for a citrus twist.

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