Description
Sweet Potato Honeybun Cookies combine the natural sweetness of mashed sweet potatoes with warm spices and a delightful cinnamon-sugar swirl. These soft, flavorful cookies are finished with a sweet honey glaze, perfect for a comforting treat any time of year.
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 Mixture
- 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 fluffy and light.
- Add Wet Ingredients: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract to the creamed butter and sugar. Stir until the mixture is smooth and fully combined.
- 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 incorporate this dry mixture into the wet ingredients, mixing until just combined.
- Prepare Swirl Mixture and Shape Dough: In a small bowl, mix 1/4 cup brown sugar with 1/2 teaspoon cinnamon. Scoop 2-tablespoon portions of dough, flatten slightly, place a teaspoon of the cinnamon sugar swirl in the center, fold the edges over to cover the swirl, and then roll back into balls to seal in the cinnamon sugar.
- Arrange and Bake: Place the dough balls on a baking sheet lined with parchment paper or a silicone mat about 2 inches apart. Bake the cookies at 350°F (175°C) for 11 to 13 minutes or until the edges are set and lightly golden. Let the cookies cool completely on the baking sheet.
- Prepare and Drizzle Glaze: Whisk together 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
- Make sure the mashed sweet potato is smooth and free of lumps for best cookie texture.
- Do not overbake; cookies should be soft in the center when done.
- The cinnamon sugar swirl inside the cookie adds a delicious surprise burst of flavor.
- The glaze can be stored in the refrigerator for up to one week; re-stir before drizzling.
- These cookies are best enjoyed within 2-3 days for optimal freshness.
