Ingredients:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 large egg
• 1 tablespoon butternut flavoring (or butternut extract)
• 1 teaspoon vanilla extract
• 1/2 cup (90g) chopped butternut (optional, for texture and flavor)

Instructions:

1. Preheat oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Dry ingredients:
   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream butter and sugars:
   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or a whisk. Beat until the mixture is light and fluffy, about 2-3 minutes.
4. Add egg and flavorings:
   • Beat in the egg until well combined.
   • Add the butternut flavoring (or butternut extract) and vanilla extract, and mix to combine.
5. Combine wet and dry ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Add optional butternut pieces:
   • If you want to add texture and a richer butternut flavor, gently fold in the chopped butternut or other nuts of your choice (such as pecans or walnuts).
7. Scoop and shape cookies:
   • Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
   • Gently press down on the tops of the cookies with a fork or your fingers to slightly flatten them (they won’t spread much during baking).
8. Bake:
   • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should look soft but set.
9. Cool:
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• Butternut Flavoring: If you can’t find butternut flavoring, you can substitute with butter flavoring or a combination of vanilla and a little almond extract.
• Texture: For a chewier texture, you can add a tablespoon of cornstarch to the flour mixture.
• Storage: Store these cookies in an airtight container at room temperature for up to a week, or freeze them for up to a month.

These Butternut Cookies are soft, buttery, and full of flavor—perfect for any occasion or just to enjoy with a cup of tea or coffee!

Enjoy!