Sweet Potato Cookies
Leave sweet potato casserole behind and put pumpkin spice on the back burner because Sweet Potato Cookies are here to claim the spotlight as our go-to fall treat. The irresistible maple glaze that accompanies these cookies will make it crystal clear why they have become a staple for us.However, if you simply can't let go of your beloved pumpkin, don't worry—we've got you covered with an equally amazing pumpkin bread recipe that will satisfy your cravings as well.
Ingredients
FOR THE COOKIES
- 2 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1 c. (2 sticks) butter, softened
- 3/4 c. brown sugar
- 1/2 c. granulated sugar
- 3/4 c. sweet potato purée
- 1 large egg
- 2 tsp. pure vanilla extract
- 1 1/2 c. toasted pecans, chopped
FOR THE MAPLE GLAZE
- 1 c. powdered sugar
- 2 tbsp. maple syrup
- 1 tbsp. milk
- Pinch kosher salt
- 3/4 c. toasted pecans, finely chopped
Instructions
- Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in sweet potato, egg, and vanilla, then add dry ingredients and mix until just combined. Stir in chopped pecans.
- Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until golden and just set, about 10 minutes. Cool on baking sheets 5 minutes then place cookies on a cooling rack and let cool completely.
- Make glaze: In a medium bowl stir together powdered sugar, syrup, milk, and pinch of salt. Drizzle glaze over cookies and sprinkle with chopped pecans.
Tried this recipe?Let us know how it was!