There’s something truly magical about old-fashioned Butternut Cookies — the way they melt in your mouth, the hint of vanilla, and the soft crunch of finely chopped walnuts. These tender, buttery treats are perfect for holidays, gifting, or simply indulging in a sweet afternoon pick-me-up.
Known for their delicate texture and signature powdered sugar coating, these cookies are often compared to snowballs or Russian tea cakes, but their nutty twist and rich flavor make them uniquely craveable.
Why You’ll Love This Recipe
Simple Ingredients – Nothing fancy, just pantry staples.
Delicate & Buttery – Perfectly tender with a melt-in-your-mouth feel.
Nutty Goodness – Walnuts or pecans add crunch and depth.
Great for Holidays or Gifts – A classic addition to any cookie tray.
Freezer-Friendly – Make ahead and store for later.
Ingredients
Here’s everything you need to make these irresistible butternut cookies:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 cup finely chopped walnuts (or pecans)
1 teaspoon vanilla extract
Pinch of salt
Extra powdered sugar for rolling after baking
How to Make Butternut Cookies
1. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter with the powdered sugar until light, fluffy, and pale in color. This step is key to achieving a tender, airy cookie texture.
2. Add Vanilla and Dry Ingredients
Stir in the vanilla extract. Then, gradually add the flour and a pinch of salt. Mix until a soft dough forms — it will be thick but pliable.
3. Fold in the Nuts
Finely chop the walnuts (or pecans) and gently fold them into the dough. The small nut pieces give a subtle crunch without overpowering the soft cookie base.
4. Chill the Dough
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Chilling helps the dough firm up
making it easier to roll and ensuring the cookies don’t spread too much during baking.
5. Preheat and Shape
Preheat your oven to 350°F (175°C). Scoop out small amounts of dough and roll them into 1-inch balls. Place them on a parchment-lined baking sheet, spacing them about 1–2 inches apart.
6. Bake
Bake for 12–15 minutes, or until the bottoms are lightly golden and the tops are set. They shouldn’t brown on top — you want them to stay pale and delicate.
7. Sugar Coating
Let the cookies cool slightly on the baking sheet for a few minutes, then roll them in powdered sugar while still warm. This helps the sugar adhere better. Cool completely on a wire rack.
8. Store
Once fully cooled, store your Butternut Cookies in an airtight container. They stay fresh for up to a week at room temperature and freeze beautifully for up to 2 months.
Tips & Variations
Make Them Vegan: Use plant-based butter for a dairy-free version.
Nut-Free Option: Replace the nuts with mini chocolate chips or leave them out entirely.
Double the Batch: These freeze well, so make extra for holidays or cookie exchanges.
Serving Suggestions
Pair with a hot cup of tea or cocoa for a cozy afternoon treat.
Add them to your holiday cookie platter alongside gingerbread or chocolate crinkles.
Wrap in cellophane with a ribbon for a thoughtful edible gift.
Storage Instructions
Room Temperature: Store in a cookie tin or airtight container for up to 1 week.
Freezer: Freeze baked cookies for up to 2 months. Thaw and re-roll in powdered sugar before serving.
Final Thoughts
These Butternut Cookies are more than just a recipe — they’re a nostalgic bite of comfort. With their short ingredient list and big flavor payoff.
they’re the kind of treat you’ll find yourself making again and again.
Whether it’s for a holiday gathering or a quiet evening at home, these melt-in-your-mouth morsels always deliver.CATEGORIES