Description
These Sweet Potato Pie Cookies capture all the warm, spiced flavors of your favorite holiday pie in a delightful, bite-sized cookie form. Perfect for any occasion, they’re chewy, flavorful, and incredibly easy to make!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup mashed sweet potato (about 1 medium sweet potato, baked or roasted and mashed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Optional: 1/2 cup chopped pecans or walnuts
- For Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the mashed sweet potato, egg, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chopped nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Flatten slightly with the bottom of a glass or your hand.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly. Add more milk if needed to reach desired consistency.
- Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Notes
- Ensure your mashed sweet potato is smooth and not watery. You can bake a sweet potato and mash it, or roast it for a more concentrated flavor.
- For a chewier cookie, bake for a shorter time. For a crispier cookie, bake for a bit longer.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- These cookies can also be made without the glaze for a simpler treat.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg