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 :)!
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
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
- 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.)
- 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.
- 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!