If you’ve been craving a delightful treat that brings autumnal warmth and a touch of sweetness all in one bite, then you absolutely need to give this Sweet Potato Honeybun Cookies Recipe a try. These cookies are a beautiful mashup of tender, buttery dough infused with real mashed sweet potato, swirled with cinnamon and brown sugar, and topped off with a luscious honey glaze that makes every nibble feel like a cozy hug. They’re surprisingly simple to make yet irresistibly flavorful, perfect for sharing with friends or indulging by yourself with a cup of tea or coffee.
Ingredients You’ll Need
This Sweet Potato Honeybun Cookies Recipe relies on ingredients that are simple but crucial—they build the foundation for that soft texture, warm spice profile, and that perfect balance of sweetness. Each element from the mashed sweet potato to the brown sugar swirl adds its own magic, making this recipe stand out.
- 1/2 cup mashed sweet potato: Adds moisture, natural sweetness, and a lovely hint of earthiness for a soft cookie.
- 1 1/2 cups all-purpose flour: The base that holds everything together with just the right amount of chewiness.
- 1/2 cup unsalted butter: For richness and a tender crumb in every bite.
- 1/2 cup brown sugar: Brings warmth and depth of flavor thanks to its molasses content.
- 1/4 cup granulated sugar: Adds a subtle crunch and balances the sweetness.
- 1 egg: Helps bind the ingredients and provides structure to the cookie dough.
- 1 teaspoon vanilla extract: Enhances overall flavor with a comforting aromatic note.
- 1/2 teaspoon baking soda: A leavening agent that helps the cookies rise just right.
- 1/2 teaspoon baking powder: Works alongside baking soda to give a tender, fluffy texture.
- 1/4 teaspoon salt: Balances sweetness and elevates all the flavors.
- 1/2 teaspoon cinnamon: Injects warm, spicy notes typical in honeybun treats.
- 1/4 teaspoon nutmeg: Adds a subtly nutty, cozy spice that complements cinnamon beautifully.
- 1/4 cup brown sugar (for swirl): Used inside the cookie dough for that gooey cinnamon swirl effect.
- 1/2 teaspoon cinnamon (for swirl): Paired with the brown sugar swirl to create that signature taste.
- 1/2 cup powdered sugar: The base for the irresistible, shiny glaze.
- 1 tablespoon honey: Brings natural sweetness and a floral undertone to the glaze.
- 1 tablespoon milk: Thins out the glaze for easy drizzling.
How to Make Sweet Potato Honeybun Cookies Recipe
Step 1: Cream the Butter and Sugars
Begin by whipping together the unsalted butter, brown sugar, and granulated sugar until the mixture is fluffy and pale. This step is essential as it creates air pockets that give your cookies a light, tender texture while blending the sugars for that perfect caramel undertone.
Step 2: Add the Sweet Potato and Egg
Next, mix in the mashed sweet potato, egg, and vanilla extract. The sweet potato adds moisture and a subtle earthiness, while the egg acts as a binder. The vanilla brings all these flavors together with a sweet aromatic touch that hints at comfort in every bite.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These dry ingredients will provide structure, leaven the cookies, and introduce that warm spice-fueled sweetness that reminds you of cozy mornings and fall afternoons.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing here can develop gluten and make your cookies tough, so be gentle to preserve their soft, melt-in-your-mouth texture.
Step 5: Prepare the Cinnamon Swirl Balls
Mix the brown sugar and cinnamon for the swirl in a separate small bowl. Then scoop 2-tablespoon balls of dough, flatten them slightly, place a spoonful of the swirl mixture in the center, fold the dough edges over the filling, and roll back into balls. This technique gives each cookie that signature sweet swirl center—so good when you bite into it!
Step 6: Bake and Glaze
Arrange the dough balls spaced about 2 inches apart on a lined baking sheet. Bake at 350°F for 11 to 13 minutes or until edges are set but centers remain soft. Allow the cookies to cool completely before mixing the powdered sugar, honey, and milk into a smooth glaze to drizzle over the top. This shiny glaze adds a final touch of honey-sweet decadence to each cookie.
How to Serve Sweet Potato Honeybun Cookies Recipe
Garnishes
For an extra pop of flavor and texture, try sprinkling a tiny bit of flaky sea salt on the glaze just before it sets. It creates a beautiful contrast that highlights the cookie’s sweetness perfectly. You could also add chopped pecans or walnuts for a delightful crunch and a nutty layer of flavor.
Side Dishes
These cookies pair wonderfully with a warm beverage like chai tea, coffee, or hot apple cider. The spices in the tea or cider will complement the cinnamon and nutmeg in your cookies, creating a cozy snack perfect for cooler weather or any day you want to feel like it’s fall, no matter the season.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden platter lined with parchment paper for a charming, inviting look. For parties, consider pairing them with mini jars of honey or a small bowl of cinnamon sugar for dipping. They also make adorable edible gifts when wrapped in cellophane tied with a ribbon and a handwritten recipe card.
Make Ahead and Storage
Storing Leftovers
Keep your Sweet Potato Honeybun Cookies Recipe fresh by storing leftover cookies in an airtight container at room temperature. They should maintain their soft texture for up to 3 days. If you want to keep them even longer, refrigeration is an option but might slightly dry the cookies out.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag for up to 3 months. If freezing unbaked dough balls, freeze similarly and bake directly from frozen—just add a minute or two to the baking time.
Reheating
When you want to enjoy your cookies warm, simply microwave them for 10 to 15 seconds or heat in a preheated oven at 300°F for 5 minutes. This reheating method revives the cookie’s softness and brings back that fresh-baked warmth that’s so comforting.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned mashed sweet potato works just as well as fresh, making this recipe super convenient. Just be sure to drain any excess liquid to maintain the right dough consistency.
Is it necessary to use both baking soda and baking powder?
Yes, using both helps achieve the perfect balance in texture. Baking soda helps with browning and spreading, while baking powder provides lift and lightness to your cookies.
Can I substitute honey with maple syrup in the glaze?
Definitely! Maple syrup adds a rich, slightly different sweetness that complements the spices beautifully. Just use the same amount and adjust consistency with milk if needed.
How do I make the cinnamon swirl without it leaking out?
Flattening the dough, placing the cinnamon sugar in the center, then carefully folding the edges over and rolling back into a ball creates a sealed pocket that keeps the swirl inside during baking.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it isn’t gluten-free as is. However, you can experiment with a gluten-free flour blend that measures cup-for-cup to make them safe for gluten-sensitive friends.
Final Thoughts
Whether you’re baking for a cozy night in or a special gathering, the Sweet Potato Honeybun Cookies Recipe is a must-try that brings a treasured twist to classic cookies with the warmth of sweet potato and the sweet, spicy swirl you’ll keep coming back for. Give this recipe a whirl and watch your friends and family fall in love bite after bite!
Print
Sweet Potato Honeybun Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sweet Potato Honeybun Cookies are a delightful twist on traditional cookies, combining the natural sweetness of mashed sweet potatoes with warm cinnamon and nutmeg spices. These soft, swirl-filled cookies are topped with a luscious honey glaze, making them a perfect treat for any occasion.
Ingredients
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 becomes light and fluffy, ensuring a smooth base for your cookie dough.
- Add Sweet Potato and Flavorings: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract. Stir until the batter is smooth and fully incorporated.
- Mix 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 to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to form a cohesive dough without overmixing, which can toughen the cookies.
- Prepare Swirl Filling and Form Cookies: Combine 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small bowl. Scoop 2-tablespoon balls of dough, flatten them slightly, add a spoonful of the cinnamon sugar swirl in the center, fold the edges over, and roll back into balls to enclose the filling.
- Bake the Cookies: Place the prepared dough balls on a lined baking sheet spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 11–13 minutes until the edges are set but the centers remain soft. Remove and allow to cool completely.
- Prepare and Apply Glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk to create a smooth glaze. Drizzle it generously over the cooled cookies and allow the glaze to set before serving.
Notes
- Ensure the sweet potato is well mashed and cooled before mixing into the dough to avoid altering the dough’s texture.
- Do not overbake the cookies; they should be soft and slightly chewy in the center.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
- Swirling the cinnamon sugar inside the cookie adds an extra burst of flavor and keeps the cookies moist.
- Allow the glaze to fully set before storing to prevent stickiness.
