Crispy Kabocha Squash Cookies

Crispy Kabocha Squash Cookies

The kabocha squash is warm and soft.
And the cookies are crispy.
They have a mild flavor.

Ingredients: About 30 cookies

Kabocha squash
80 g
100 g
Powdered sugar (or sugar)
80 g
Egg yolk
Cake flour
150 g
Baking powder
1 teaspoon


1. Cut the kabocha squash into 2 cm cubes, cover with plastic wrap, and microwave for 2 ~ 3 minutes. Mash with the back of a fork.
2. Mix softened butter brought to room temperature and powdered sugar. Cream, then add the egg yolk.
3. Add the Step 1 mashed kabocha squash, and mix. Sift the cake flour and baking powder in the bowl, and mix until there are no flour streaks.
4. Put the dough in a bag, and let it sit for 30 minutes in the fridge. Preheat the oven to 180℃ / 350℉.
5. Form small balls on your palms, place on a baking sheet, then lightly flatten. Bake in the 180℃ / 350℉ oven for 13 - 17 minutes.
6. When lightly browned, they are done.

Story Behind this Recipe

I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments.