Print

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

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until combined, then fold in the mashed sweet potatoes.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for 10-12 minutes until the edges are golden brown, then cool on a wire rack.
  8. Prepare frosting by mixing softened butter, powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth.
  9. 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