Butternut Snickerdoodles
The classic snickerdoodle with butternut squash puree and warm winter spices.
Servings: 24 cookies
Ingredients
Butternut Snickerdoodles
- 2 cups of all purpose flour
- 2 teaspoons of chai spice or pumpkin spice
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 10 tablespoons of butter, room temperature
- 1/2 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 cup of butternut squash, puree
Spice Sugar Coating
- 1/2 cup of granulated or coarse sugar
- 1 teaspoon of chai spice or pumpkin pie spice
Instructions
- Combine 1 teaspoon of chai spice or pumpkin pie spice with 1/2 cup of granulated or coarse grain sugar in a small bowl and set aside
- In a large bowl, cream together 10 tablespoons of room temperature butter with 1/2 cup of brown sugar and 1/2 cup of granulated sugar
- Add 2 teaspoons of vanilla extract and 1/2 cup of butternut square puree and mix until fully combined
- Add 2 cups of all purpose flour, 2 teaspoons of chai spice or pumpkin spice, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt and mix until all ingredients are fully incorporated
- Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes
- Preheat your oven to 350 degrees
- Once the dough has chilled, use a greased cookie dough scoop to scoop up a ball of dough and drop it into the granulated sugar and spice mixture
- Toss the ball of cookie dough around in the mixture and then transfer the coated cookie dough onto a parchment lined baking sheet leaving 2 inches between each ball of dough
- Use the bottom of a water glass or measuring cup to gently press the balls of dough out into disks
- Bake the cookies in a 350 degree oven on a rack set in the center or slightly above the center for 12-14 minutes or until the edges become slightly golden
- Allow the cookies to cool for several minutes on the baking sheet and then transfer them directly onto the cooling rack to continue cooling
- Store leftovers in an airtight container at room temperature