Delicately crisp with a sweet, nutty aroma, Butternut Cookies offer a nostalgic bite of buttery richness and tropical coconut charm baked into every golden round.
This classic treat is a homemade take on the beloved Butternut Snap, with a soft crunch, sweet treacle notes, and irresistible hints of toasted coconut.
Star Players in These Butternut Cookies
- Butter – The heart of the cookie, adding richness and helping to create that signature snap.
- Sugar – Sweetens the dough and encourages caramelization for a golden finish.
- Egg – Binds everything together while adding just the right touch of tenderness.
- Plain flour – Provides structure and gives the cookies their crisp bite.
- Desiccated coconut – Brings a tropical sweetness and satisfying chew to each bite.
- Treacle – Deepens the flavor with molasses-like richness and helps with moisture.
- Cream of tartar and bicarb soda – The leavening duo that creates just the right rise and texture.
- Vanilla essence – Enhances every other flavor with warm, mellow notes.
- Salt – Balances the sweetness and sharpens the flavors.
Quick and Delicious: Making Butternut Cookies
Start by creaming together the butter and sugar until light and fluffy. Beat in the egg, then swirl in treacle and vanilla for a fragrant base.
Add a splash of milk, sift in the dry ingredients (except the coconut), and mix until smooth. Fold in the coconut for texture and flavor.
Roll into small balls, flatten slightly if you like a thinner cookie, then bake until golden. Let them cool and firm up before devouring.
Tips, Tricks, and Tasty Twists
For the crispiest edges, don’t skip creaming the butter and sugar thoroughly—this step helps trap air and builds texture. If you want a slightly chewier version, reduce the bake time by a minute or two and leave the cookies thicker when shaping.
Try swapping treacle with golden syrup for a lighter flavor, or add a pinch of cinnamon for a gentle spice kick. Toasting the coconut beforehand can also enhance its nutty depth, creating an even richer cookie.
These cookies pair beautifully with tea or coffee, and make a delightful gift when bundled in cellophane and tied with a ribbon.
Keep ‘Em Crisp: Storing Your Butternut Cookies
To keep the cookies fresh and crunchy, store them in an airtight container at room temperature for up to one week. If they soften over time, pop them in a 160°C (320°F) oven for 3–5 minutes to revive the snap.
These cookies also freeze well. Layer them between sheets of baking paper in a sealed container and freeze for up to 3 months. Simply thaw at room temperature before serving—or enjoy straight from the freezer for a chilled crunch.
Butternut Cookies
Ingredients
- 1 cup desiccated coconut
- ½ teaspoon cream of tartar
- 1 tablespoon milk
- 1 cup sugar
- 1 egg
- 2 tablespoons butter
- ½ teaspoon vanilla essence
- 1 teaspoon salt
- 2 tablespoons treacle
- 1 teaspoon bicarb soda
- 1 ½ cups plain flour
Instructions
- Cream together the butter and sugar until light and smooth.
- Incorporate the beaten egg, treacle, and vanilla essence into the mixture, blending thoroughly.
- Add the milk, then sift in the cream of tartar, bicarb soda, salt, and plain flour. Stir until a cohesive dough forms.
- Stir in the desiccated coconut and mix until evenly distributed.
- Shape the dough into small balls and place them on a greased baking sheet. Lightly flatten each ball with your fingers for a thinner finish, if preferred.
- Bake in a moderately hot oven for approximately 10 minutes, or until golden.
- Let the cookies cool completely before serving or storing.
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