Buttercup Squash Cookies
Prepared by: Amy Vance, Nutrition Specialist, University of Missouri Extension
October 15, 2017
Yield: 25 cookies (serving size: 1 cookie)
- 3/4 cup firmly packed brown sugar
- 1/4 cup softened margarine
- 3/4 cup mashed, cooked squash
- 1 egg
- 1¼ cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- Low-fat cooking spray
- Preheat oven to 350 degrees.
- Cream sugar and margarine at medium speed until light and fluffy. Add mashed squash and egg; beat well.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add these dry ingredients to squash mixture and mix well.
- Drop (2 inches apart) by heaping tablespoons on to cookie sheets with non-stick spray applied. Bake at 350 degrees for 10-15 minutes or until lightly browned and set. Makes 20-25 cake-like cookies. NOTE: You can also pour the batter into a 12x18 cookie sheet with sides (with non-stick spray applied) and bake as a bar cookie. It should take about 15-18 minutes to bake this way.
Nutrition information per serving
Total Fat: 2g
Recipe source: Adapted from the Snap-Ed Connection-recipe finder
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, October 23, 2017