Description
Sweet Potato Honeybun Cookies are soft, flavorful treats featuring the natural sweetness of mashed sweet potatoes combined with warm spices and a cinnamon-sugar swirl. Finished with a luscious honey glaze, these cookies are perfect for an autumn snack or dessert.
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
Cinnamon Swirl
- 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 creates a smooth base for the dough.
- Add Wet Ingredients: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract until the batter is smooth and evenly combined.
- 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. Gradually add this to the wet ingredients, folding gently until just combined.
- Prepare Cinnamon Swirl: In a small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon to create the swirl filling.
- Form Cookies with Swirl: Scoop 2-tablespoon portions of dough, flatten slightly, add a spoonful of the cinnamon-sugar swirl in the center, then fold the edges over and roll back into balls to encase the filling.
- Bake Cookies: Place the cookie balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 11 to 13 minutes until the edges are set but centers remain soft. Remove from oven and let cool completely on the baking sheet.
- Prepare Glaze and Drizzle: Whisk 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk until smooth. Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- Use mashed sweet potato that is well-drained to avoid wet dough.
- Do not overmix the dough to keep cookies tender.
- Ensure cookies are completely cooled before glazing to prevent the glaze from melting off.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Cookies can be stored in an airtight container for up to 3 days at room temperature.
