Simple and Soft Kabocha Squash Halloween Cookies – a delicious recipe with butter, Sugar, flour, squash, amount. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove the skin and pith of the kabocha, cook in a microwave until tender, mash to a paste-like consistency, then chill in the refrigerator.
2
Blend the sugar into the butter (brought to room temperature in advance).
3
Add the kabocha paste from Step 1, sift in the cake flour, and fold in without kneading.
4
If still dry after mixing in Step 3, add milk; if too soft, add more flour.
5
Form the dough into a ball, wrap in saran wrap, then let sit in the refrigerator for 1 hour.
6
Shape each cookie into 13 to 15 g balls, make an indentation in the center, draw lines on the sides with a toothpick, and decorate with a seed.
7
Bake for 16 to 20 minutes at 360F/180C until a nice golden brown.
147
kcal
Calories
6
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 30 grams Unsalted butter, 30 grams Sugar, 70 grams Cake flour, 50 grams Kabocha squash, and more.
Yes, Simple and Soft Kabocha Squash Halloween Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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