Kabocha Miso Snickerdoodles

Collab b/w Bronwen Wyatt and Kiera Wright-Ruiz About 1/4 of a small kabocha will give you enough and then some for this recipe. If you don’t have easy access to kabocha, any squash will do. Just be sure to remove the skins, boil until tender, and mash until smooth. To ensure your cookie texture is correct, do you best to remove the extra water from the mashed squash. You can heat your mashed squash over medium-low heat to evaporate the excess liquid, or you can gently dab the extra water away with a paper towel from the surface.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat the oven to 350°F degrees. Line two baking sheets with parchment paper. Set aside.

Step 2

Step 2 Make the rolling sugar. In a small shallow bowl, combine 3 tablespoons sugar and 1 tablespoon cinnamon. Set aside.

Step 3

Step 3 Brown the butter. In a small saucepan, cook butter over medium heat, stirring often, until it foams, then browns, about 5 minutes. Remove from heat. Mix in 1 1/2 teaspoons cinnamon; the residual heat will bloom the spice. Set aside and let butter cool for at least 10 minutes.

Step 4

Step 4 Combine the dry ingredients. In a medium bowl, add flour, baking soda, cream of tartar, and baking powder. Mix until fully combined and set aside.

Step 5

Step 5 Combine the wet ingredients. In a large mixing bowl, add cinnamon brown butter, brown sugar, granulated sugar, miso, egg yolk, and vanilla extra. Mix until fully combined. Then add mashed kabocha and mix until it is fully incorporated with one even color and consistency.

Step 6

Step 6 Using a rubber spatula, gradually add the dry ingredients into the wet ones until just incorporated.

Step 7

Step 7 Roll the cookies into balls, about 1.5 tablespoons per cookie (or a #40 cookie scoop). Roll the dough balls into the cinnamon-sugar mixture until fully coated. On the baking sheets, place cookies 3 inches apart to avoid crowding.

Step 8

Step 8 Bake for about 10 minutes or until golden at the edges with the cookie centers just set. Remove from oven. Gently tap the baking sheets on a counter to even out the cookie surfaces. Let cookies cool on the pan for 10 minutes, and transfer to a wire rack to cool completely. Repeat with remaining dough. Serve while warm or store in an airtight container for up to 3 days.

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