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Acorn Squash Sugar Cookies

Squash Sugar Cookies


1 cup butter, softened

1 cup granulated white sugar

1/2 cup drained, dry, roasted acorn squash (I mashed, then squeezed the squash in a cotton kitchen towel, twisting until quite dry)

1 large egg

1/2 tablespoon vanilla bean paste

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground allspice

3 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


In the bowl of a stand mixer, cream butter and sugar until combined.  Add squash and mix until combined.  Add egg and vanilla bean paste - mix until well incorporated.

In a 4-cup measuring cup, mix all of the dry ingredients with a whisk and add to the wet mixture in the mixer bowl.  Mix just until blended.

Divide dough in two parts.  Form a disk and wrap each half in plastic wrap and refrigerate for at least 1 hour - preferably 2 or 3 hours for a nice rolled cookie.

Preheat oven to 375 degrees Fahrenheit.

Remove dough 5 minutes prior to being ready to roll the dough.  Roll either on a lightly floured surface or between two sheets of parchment paper.

Use your favorite cookie cutter to cut various shapes.  Place on a parchment lined cookie sheet or on a baking mat lined cookie sheet.  Bake for 8-10 minutes, depending on thickness (some thick cookies that were cut with a large cutter took 13-14 minutes to bake...light brown along the bottom edge is the indicator).  Allow to cool on rack before decorating with a glaze or buttercream frosting....or royal icing if you want to decorate nicely!