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
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 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.