Winter squashes are in their full glory right now and it seems I can’t turn my head without seeing a beautiful variety of pumpkin, a lovely acorn squash, or my favorite, the butternut.
Also in full swing is the offering of pumpkin-flavored treats just about everywhere. It seems pumpkin ice cream, coffee, cookies, cakes, pies, even pumpkin salsa fills every shop, coffee house, and restaurant during this season. I enjoy these pumpkiny treats as much as the next girl, but I can’t help but wonder when the other winter squashes might get their due. And while we’re at it, why not spice things up a bit.
I decided that the can of organic butternut squash in my pie chest was about to become an iced cookie. I knew I wanted to go beyond the traditional pumpkin pie spice and since cardamom is one of my favorites I dreamt up a chai-spiced cookie with hazelnut meal for body and texture and of course it had to be iced. Standard vanilla icing seemed like a missed opportunity, so I opted for more spicy goodness by adding cardamom and cinnamon to the icing.
These cookies are so yummy and they satisfy on every level- there is something homey and familiar yet they offer a hint of the exotic. The smell as they are baking is heady and divine- remember, hands off until they’re cool!
- INGREDIENTS FOR COOKIES
- 1 cup butter
- 1/3 cup dark brown sugar
- 2/3 cup sugar
- 1 cup butternut squash puree (canned or fresh)
- 1 ½ cups whole wheat pastry flour
- ½ cup hazelnut meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- INSTRUCTIONS FOR COOKIES
- Preheat oven to 350º & line a cookie sheet with parchment paper
- Cream butter and sugars until nice and fluffy in the bowl on your stand mixer using a whisk attachment or using your hand mixer.
- Add remaining cookie ingredients and mix well.
- Drop onto parchment paper lined cookie sheet in teaspoon sized balls about 2” apart. Bake for 14-16 minutes or until edges of cookies are golden then cool immediately on a rack.
- Ice the cookies as they begin to cool
- INGREDIENTS FOR CARDAMOM CRÈME ICING
- ¼ cup of butter (softened)
- 2 cups confectioners sugar (sifted)
- ½ tsp cardamom,
- ¼ tsp cinnamon
- 3 tablespoons heavy cream
- INSTRUCTIONS FOR ICING
- Cream butter and sugar
- Add cardamom and cream. If icing is too thick add more cream; if it’s too thin add more sugar
These look fabulous! Now I am hungry!
Hello Casey,
If you were here, I\’d serve you up a big ol\’ plate of \’em. I miss you and can\’t wait to see you in NY. Thanks love.
Sabrina
Wow, these cookies would be a super hit in my family.
Katerina,
If you try them, please let me know if they’re kid friendly. I suspect they should be, but haven’t tried them out on any kidlets.
X
Sabrina
These cookies rock! Wow. Love the flavors. Perfect for autumn.
Cheers to you!
Mmm icing is divine especially when made with cream! Thanks Velva.
X
Sabrina
These sound great! I love spiced desserts, especially in the Wintertime, so I bet these are up my alley
Icing on cookies is wonderful. I love butternut squash but never would've thought to make cookies with it.
Omg these look delicious!! I actually made almond cookies with cardamom as part of the batter a while back, never thought to make an icing out of it though! I feel like cooking up a batch of these and having them with a big cup of chai 🙂 Btw – it was great meeting you at FoodBuzz – I really enjoyed reading through your blog! Looking forward to being a regular follower from now on – please do stay in touch!
So nice to meet you too! I would love to see your almond cookies with cardamom. Do you have a link? Cardamom is one of my favorite spices.
Cheers
Sabrina
Hi, it was fun to meet you, even though briefly on the escalator at FoodBuzz. These cookies look so goooood! Butternut squash is a fav of mine and I've never thought to make cookies from it. Now I can really have a great reason to eat another cookie, right? Great blog.
Hi Cathy,
Do nice to meet you too. I am always looking for ways to do butternut squash. I recently did an orchiette with wild mushrooms, butternut, sage, a touch of parmesean and spoonful of creme fraiche at the end. It was perfect, but we never got around to photos! C\’est la vie!
X
Sabrina