Here’s a delicious recipe for Homemade Butternut or Pecan-Based Cookies with Icing—soft, nutty, and perfect for any occasion 🍪🥜
🥜 Butternut/Pecan Cookies with Icing
Ingredients (Cookies) – Makes ~24 cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup chopped pecans or butternuts
- 1/2 cup rolled oats (optional for texture)
Ingredients (Icing)
- 1 cup powdered sugar
- 2–3 tbsp milk (or cream)
- 1/2 tsp vanilla extract
- Optional: a pinch of cinnamon or nutmeg
Instructions
1️⃣ Preheat oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2️⃣ Make the cookie dough
- In a large bowl, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; mix until combined.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients.
- Fold in chopped pecans or butternuts (and oats, if using).
3️⃣ Shape and bake
- Scoop tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake 10–12 minutes or until edges are lightly golden.
- Let cookies cool completely on a wire rack before icing.
4️⃣ Prepare the icing
- Mix powdered sugar, milk, and vanilla until smooth.
- Adjust consistency: add more sugar to thicken, or more milk to thin.
- Drizzle or spread icing over cooled cookies.
- Let icing set for 15–20 minutes before serving.
💡 Tips
- For extra flavor, toast the nuts lightly before adding.
- You can use maple or honey in the icing for a natural sweetness.
- Store cookies in an airtight container at room temperature for 3–4 days.
If you want, I can also make a butternut squash-based cookie version that’s soft, naturally sweet, and perfect for fall—no refined sugar needed.
Do you want me to do that?
