Butternut Cookies
Butternut Cookies are a true holiday classic and a recipe that stands the test of time. Rich, buttery, and packed with flavor, these cookies melt in your mouth while still offering a delightful crunch from chopped pecans and sweet butterscotch chips. It’s no surprise they’re often the most requested cookie on Christmas trays and dessert tables.
This recipe is wonderfully simple, yet the results taste like you spent hours in the kitchen. Finished with a smooth rum-flavored glaze and a sprinkle of pecans, these cookies are elegant enough for gifting and comforting enough for family gatherings. Whether you’re baking a small batch or hundreds for the holidays, these cookies never disappoint.
Ingredients
For the Cookies
- ¾ cup butter, room temperature, plus 1 tablespoon
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1¾ cups all-purpose flour
- 1 package (6 oz) butterscotch chips
- 1 cup finely chopped pecans
Rum Glaze
- 3 cups powdered sugar
- 3–4 tablespoons milk or water
- 1 teaspoon rum extract
Topping
- ½ cup chopped pecans
How to Make Butternut Cookies
Step 1: Cream the Butter
In a large mixing bowl, cream together the butter, powdered sugar, and salt until the mixture is light, fluffy, and smooth. This step is essential for creating the soft, tender texture that makes these cookies so special.
Step 2: Add the Flour
Gradually blend in the all-purpose flour, mixing until fully incorporated. The dough will be soft but sturdy enough to hold its shape when rolled.
Step 3: Mix in the Flavor
Fold in the butterscotch chips and finely chopped pecans. For best results, mix these in by hand to ensure even distribution without overworking the dough.
Step 4: Shape the Cookies
Using a scant teaspoon of dough, roll into small balls. Place them about 1 inch apart on an ungreased cookie sheet. These cookies do not spread much, so gentle spacing is sufficient.
Step 5: Bake
Bake in a preheated 325°F (165°C) oven for 15–20 minutes, or until the cookies are set and firm to the touch. They should remain pale and not brown. Transfer to wire racks and allow to cool completely.
Prepare the Rum Glaze
In a medium bowl, whisk together powdered sugar, rum extract, and milk or water until smooth and pourable. Adjust the liquid as needed to achieve a glaze that coats the cookies without running off too quickly.
Glaze and Finish
Once cookies are fully cooled, either dip each cookie into the glaze or drizzle the glaze over the tops using a spoon. Immediately sprinkle with chopped pecans before the glaze sets.
Allow the glaze to firm up at room temperature before serving or storing.
Tips for Success
- Do not overbake — these cookies should stay light in color.
- For extra flavor, lightly toast the pecans before adding them to the dough.
- These cookies store beautifully and actually taste even better the next day.
Storage & Make-Ahead
Store Butternut Cookies in an airtight container at room temperature for up to 1 week. They also freeze well (unglazed) for up to 2 months. Simply thaw and glaze before serving.
Perfect for Christmas baking, cookie exchanges, or anytime you need a crowd-pleasing classic with rich, nostalgic flavor.