Description
These Sweet Potato Honeybun Cookies are a delightful twist on classic cookies, featuring mashed sweet potato for moisture and natural sweetness, combined with warm spices and a sweet cinnamon swirl. Finished with a honey-infused glaze, they offer a soft, flavorful 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
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 light and fluffy, which helps incorporate air for tender cookies.
- Add Wet Ingredients: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract to the creamed butter and sugars until smooth and fully combined, ensuring an even batter.
- 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 mix to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Prepare Cinnamon Swirl: In a small bowl, mix 1/4 cup brown sugar with 1/2 teaspoon cinnamon. This will be used to create a cinnamon sugar swirl inside each cookie.
- Shape Cookies with Swirl: Scoop 2-tablespoon portions of dough and flatten each slightly. Place a small amount of the cinnamon swirl mixture in the center, then fold the edges of the dough over the filling and roll gently back into balls to seal the swirl inside.
- Bake Cookies: Place the dough balls 2 inches apart on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 11–13 minutes or until the edges are set but the center remains soft. Remove and allow cookies to cool completely on a wire rack.
- Make 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 sweet potatoes are well mashed and cool before adding to prevent cooking the egg prematurely.
- Do not overmix the dough once flour is added to keep cookies tender.
- For a stronger cinnamon flavor, you may increase the cinnamon in the swirl mixture slightly.
- If you prefer a thicker glaze, reduce the milk quantity.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
