These Butternut Cookies combine buttery richness, crunchy pecans, and sweet butterscotch chips, topped with a silky rum glaze. A holiday favorite!
Okay, confession time: I’m a sucker for anything that combines butter, nuts, and sweetness. Who isn’t, right? The first time I made these Butternut Cookies, it was one of those baking experiments fueled by a mix of nostalgia and a desire to jazz things up. Growing up, my mom used to bake pecan sandies every holiday season, and they were the treat everyone fought over. I wanted to take that classic flavor and give it a little upgrade. Enter butterscotch chips and a boozy rum glaze.
The result? Magic. Pure, buttery magic. These cookies quickly became the centerpiece of my holiday dessert table, but honestly, they’re too good to save just for special occasions. Whether I’m baking for a family gathering or just to treat myself (because, why not?), these cookies always hit the spot. And every time I drizzle that glaze, I think of my mom and her pecan sandies, and it feels like a warm hug.
Why You’ll Love This Butternuts Cookies Recipe?
- Buttery Perfection: These cookies practically melt in your mouth.
- Nutty Crunch: The toasted pecans add just the right amount of texture.
- Butterscotch Bliss: Sweet, creamy, and caramel-like, these chips are the star of the show.
- Elegant Glaze: That rum glaze? It’s the finishing touch that makes these cookies feel fancy but not fussy.
- Versatile: They’re perfect for holidays, gifts, or a cozy night in with a cup of tea.
Ingredient Notes:
Before you dive into baking, let’s talk ingredients. These little details make all the difference!
- Unsalted Butter: Make sure it’s at room temperature for that creamy, smooth dough. If you’re in a rush, microwave it in 10-second bursts (but don’t let it melt!).
- Powdered Sugar: This gives the cookies their delicate sweetness without being overpowering.
- Pecans: Toast them lightly to enhance their nutty flavor. It’s worth the extra step.
- Butterscotch Chips: These add a sweet, creamy depth. Can’t find them? White chocolate chips work, too!
- Rum (for the glaze): Adds a subtle, warm kick. Swap it for milk or orange juice if you prefer a non-alcoholic version.
How To Make Butternuts Cookies?
Baking doesn’t have to be complicated, and these cookies prove it. Here’s how to make them step by step:
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Line your baking tray with
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the butter until smooth and creamy (about 30 seconds). Add the powdered sugar and mix for another 45 seconds. The result should be light, fluffy, and ready for the dry ingredients.
Step 3: Mix in the Dry Ingredients
Gradually add the flour and salt. Start your mixer on low speed to avoid a flour explosion (trust me on this one). Once the dough looks crumbly but holds together, you’re good to go.
Step 4: Add the Pecans and Butterscotch Chips
Fold in the chopped pecans and butterscotch chips. This is where the magic happens. Make sure every bite gets a little of that nutty and sweet goodness.
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Step 5: Shape and Bake
Roll the dough into 1-inch balls and place them on the prepared baking sheet. These cookies don’t spread much, so feel free to place them close together. Bake for 15 minutes—just until they’re firm but not browned.
Step 6: Cool and Glaze
Let the cookies cool on a wire rack. For the glaze, whisk together powdered sugar and rum until smooth. Drizzle it over the cooled cookies. If you’re feeling fancy, top each one with a candied cherry or a pecan half.
Storage Options:
- Room Temperature: Store in an airtight container for up to a week. They stay fresh and buttery.
- Freezer: Freeze unglazed cookies for up to 3 months. When ready to serve, thaw and glaze them fresh.
- Glaze Storage: Leftover glaze? Keep it in the fridge and use it for drizzling over pancakes or other desserts!
Variations and Substitutions:
- Nut Swap: No pecans? Use walnuts, almonds, or even hazelnuts. Each one adds a unique flavor.
- Different Chips: Butterscotch not your thing? Try white chocolate or dark chocolate chips.
- Glaze Options: Not a fan of rum? Substitute with milk, orange juice, or even maple syrup for a twist.
- Gluten-Free: Use a gluten-free flour blend, and they’ll still turn out beautifully.
What to Serve with Butternuts Cookies?
- Hot Drinks: Coffee, tea, or hot cocoa are perfect companions.
- Ice Cream: Sandwich a scoop of vanilla or butter pecan ice cream between two cookies for a decadent treat.
- Fruit: A side of fresh berries adds a refreshing contrast to the cookies’ richness.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days. Just let it sit at room temperature for a few minutes before shaping and baking.
How do I toast the pecans?
Spread them on a baking sheet and bake at 350°F for 5-7 minutes. Keep an eye on them—they can burn quickly!
Can I double the recipe?
Definitely! These cookies disappear fast, so making extra is always a smart move.
So, what do you think? Ready to bake a batch of Butternut Cookies and fill your kitchen with the warm, nutty aroma? These cookies are more than just a treat—they’re a little piece of comfort you can share (or keep all to yourself, no judgment!). Let me know how they turn out—I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butternuts Cookies
Ingredients
- ¾ c unsalted butter at room temperature
- ½ c powdered sugar
- 1¾ c all-purpose flour
- ¼ tsp salt
- 1 c chopped pecans
- 1 c butterscotch chips
Rum Glaze:
- 2 c powdered sugar
- 1 c Rum or Milk
Instructions
- Preheat your oven to 325°F (163°C). Prepare a cookie tray by lining it with parchment paper.
- Using a mixer equipped with a paddle attachment beat the butter for 30 seconds.
- Add the sugar to the butter. Mix for an additional 45 seconds until thoroughly combined.
- Gradually incorporate the flour and salt at low speed then increase to medium speed until everything is well blended. The batter will have a crumbly texture.
- Add the pecans and butterscotch chips ensuring they are evenly distributed throughout the mixture.
- Shape the dough into 1-inch balls. Place them onto the prepared tray.
- Bake for 15 minutes; you want the cookies to be firm but not browned.
- Allow the cookies to cool on wire racks. Placing parchment paper underneath will catch any glaze drips if desired.
- To create a Rum Glaze, whisk sugar and rum in a bowl until it reaches a smooth consistency.
- Drizzle the glaze over each of the cooled cookies.
- If desired you can optionally top each cookie with a candied cherry or pecan, as garnish. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
