Butternut Babies with Browned Butter Frosting

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I hope I’m not too late bringing you another cookie recipe this season.  I meant to post this recipe a few days ago but it never happened.  I don’t know about you, but I’m not slowing down with the baking until January 2nd.  It’s still the holidays!

These are very good!  They’re soft, slightly chewy, and made with butternut squash!

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I’d never had butternut squash in a cookie before – but why not?  I’ve had quite a few pumpkin cookies in my day.  The frosting is made with browned butter, confectioners’ sugar, white chocolate and cinnamon. 

And that’s all I have to say about these cookies.

Now it’s time to nog it up with my sister and watch Six Feet Under.

Hope you’re having a good holiday!

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Butternut Babies with Browned Butter Frosting

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup cooked pureed butternut squash
1 large egg
1 teaspoon vanilla extract

Browned Butter Frosting:
2 tablespoons unsalted butter
1 tablespoon milk
1/3 cup white chocolate chips
1/2 cup confectioners' sugar, sifted
1/4 teaspoon ground cinnamon


In a medium bowl, sift together flour, baking powder, salt, and spices.  In a large bowl, using a mixer on medium speed, beat together butter, brown sugar and squash until creamy - about 1 minute.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and gradually beat in flour mixture until just combined.  Chill dough in refrigerator 30 minutes, or until cold. 

Heat oven to 350 degrees F.  Coat cookie sheets with nonstick cooking spray.

Drop rounded tablespoons full of dough onto cookie sheets, spacing about an inch apart.  Bake 10-12 minutes, or until light golden around the edges, and puffed.  Cool 2 minutes before transferring to wire racks to cool completely. 

To make the browned butter frosting, melt butter in a small saucepan over medium heat.  Cook and whisk until butter foams and starts to turn golden brown.  Turn heat off and whisk in milk until combined.  Whisk in white chocolate until melted and smooth.  Whisk in confectioners' sugar and cinnamon until well combined.  Spread frosting over cookies.  Cool or warm frosting to get the right consistency.  If you want the frosting to have a little shine, add a teaspoon of corn syrup.

Makes a small batch - maybe a dozen-14


  1. Butternut squash in a cookie sounds excellent! I love that browned butter frosting...it's a new addiction of mine.

  2. I was thinking about putting butternut squash in a cookie too but never quite got around to it - these look addicting! Happy Holidays and congrats on your graduation!!

  3. These cookies look great, and I have a vat of roasted butternut squash left over from christmas dinner - I wonder if that would work too? I'll have to try these, because like you, I don't plan of laying off the baking until the holiday season is through!



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