Description
Delight in these Sweet Potato Honeybun Cookies, a unique twist on classic cookies combining the natural sweetness of mashed sweet potatoes with warm spices and a honey-glazed finish. Soft, moist, and bursting with cinnamon and nutmeg flavors, these cookies offer a comforting treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Swirl Filling
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Honey Glaze
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 tablespoon milk
Instructions
- Cream Butter and Sugars: In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until the mixture is fluffy and light in texture, which will help create a tender cookie.
- Add Sweet Potato, Egg, and Vanilla: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract until the wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Prepare the Swirl Filling and Form Cookies: In a small bowl, combine 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Scoop 2-tablespoon portions of dough, flatten them slightly, then add a spoonful of the swirl mixture to the center. Carefully fold the edges over the filling and roll the dough back into balls.
- Bake the Cookies: Arrange the cookie balls on a lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 11–13 minutes, or until the edges are set and lightly golden. Allow the cookies to cool completely on a wire rack.
- Prepare and Drizzle Glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk until smooth. Drizzle this glaze over the cooled cookies and allow it to set before serving.
Notes
- Ensure the mashed sweet potatoes are smooth and free of excess moisture for best cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The glaze can be adjusted for consistency by adding more milk or powdered sugar as needed.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze unglazed cookies and glaze after thawing.
