Description
These Sweet Potato Honeybun Cookies are soft, tender, and bursting with warm cinnamon and nutmeg flavors. The mashed sweet potato adds moisture and subtle sweetness, while a cinnamon-sugar swirl creates a delightful surprise inside each cookie. Topped with a honey-glazed drizzle, these cookies are perfect for a cozy dessert or snack.
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
Cinnamon Sugar Swirl
- 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 becomes fluffy and light in color. This creates the base for your cookie dough.
- Add Wet Ingredients: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract until the mixture is smooth and well combined, ensuring the sweet potato is fully incorporated.
- 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. Gradually add this dry mixture to the wet mixture, stirring until just combined to form the cookie dough.
- Prepare Cinnamon Sugar Swirl: Mix 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a small bowl. To shape the cookies, scoop 2-tablespoon balls of dough, flatten them slightly, add a spoonful of the cinnamon sugar mixture in the center, then fold the edges over and roll gently back into a ball to enclose the filling.
- Bake Cookies: Place the dough balls on a lined baking sheet spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 11 to 13 minutes, or until the edges are set and the cookies are lightly golden. Remove from oven and cool completely on a wire rack.
- Prepare and Apply 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 sweet potato is well mashed and free of lumps for a smooth dough texture.
- Do not overmix the dough once the dry ingredients are added to maintain tender cookies.
- For a stronger cinnamon flavor, you can increase the cinnamon in the swirl or dough slightly.
- Make sure cookies are completely cooled before glazing to prevent the glaze from melting off.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
