Sweet Potato Honeybun Cookies – Unique & Delectable Treats
Ingredients
Scale
- 1 cupmashed sweet potatoes (about1medium-sized sweet potato)
- 1/2 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1/2 cuplight brown sugar
- 1large egg
- 1 teaspoonvanilla extract
- 1 3/4 cupsall-purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonground cinnamon
- 1/4 teaspoonground nutmeg
- 1/4 teaspoonsalt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined, then fold in the mashed sweet potatoes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown, then cool on a wire rack.
- Prepare frosting by mixing softened butter, powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth.
- Frost cooled cookies and sprinkle with chopped pecans or orange zest if desired.
Notes
Cookies can be stored in an airtight container at room temperature for up to a week.
Nutrition
- Calories: Approximately 150 per cookie
- Protein: 2 g