Recently, one of my coworkers brought in some sweet potato cookies. I devoured one and requested the recipe immediately!
A few weeks later I made a few batches to take to the Fall Festival event at Madison’s school and they were a big hit! So much so that several ladies requested the recipe too! I know Madison isn’t old enough to care about such things but I truly feel like I made her proud :)!
Prep Time: 20 min | Cook Time 16-18 minutesRecipe c/o {S. Curtis}
Ingredients
2 1/2 cups all-purpose flour, about 11 1/2 ounces
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
8 tablespoons butter (4 ounces), softened
1 cup sweet potato (or pumpkin puree)
1 large egg
1 1/2 teaspoons vanilla extract
***Glaze***
4 tablespoons butter
2 cups confectioners’ sugar, sifted
1 1/2 to 2 tablespoons hot water, or until desired consistency is reached
3/4 teaspoon vanilla extract
Instructions
Cookie Preparation:
Cookie Preparation:
- Heat oven to 350 °F. Grease cookie sheets or line with silicone baking mats.
- Cook sweet potato and puree (I used one microwavable sweet potato and Maddie’s baby bullet.)
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- In a bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix to blend well.
- In a large bowl with electric mixer, beat the brown and granulated sugars with the softened butter until light.
- Beat in the sweet potato puree, egg, and vanilla.
- Slowly incorporate the flour mixture; increase mixer speed and beat until smooth and well blended.
- Drop by rounded tablespoon or cookie scoop onto the prepared baking sheets.
- Bake for 16 to 18 minutes, or until edges begin to brown.
- Cool slightly then remove to racks to cool completely.
- Spread or drizzle the glaze (instructions below) on the cooled cookies.
- Makes about 3 1/2 to 4 dozen cookies.
Glaze Preparation:
- Melt the butter in a saucepan.
- Cook over medium heat, stirring or whisking constantly, until the butter is browned, about 2 minutes.
- Remove from the heat as soon as you see a light to medium brown color.
- Stir in the confectioners’ sugar and vanilla.
- Add hot water until desired consistency is reached for drizzling or spreading.
To make icing easy and mess free I poured the glaze into a Ziplock bag and cut off the tip.
I let the glaze set then packed up all of the cookies and covered with a lid. By morning the cookies had softened just a bit to give them a cake like bite! Just perfect!
This is such a fitting recipe for fall, right? I hope you’ll give them a try and let me know how they turn out!
Happy Eating,
AMAZING recipe! Definitely one to keep. I didn’t have white sugar, so I used all brown sugar. I also didn’t have nutmeg, so I substituted all spice instead. I didn’t read the instructions properly, so didn’t puree the sweet potato too well and didn’t cream the butter and sugar first. But it didn’t matter. These are absolutely FANTASTIC (and I’m not a big biscuit fan). The icing on top is delicious! Tastes like fudge (and sets like fudge too). It will definitely be my go to icing for anything baking-related in the future. Thank you for the recipe!