Sweet Potato Cookies with Cinnamon Cream Cheese Frosting
These decadent Sweet Potato Cookies are pillowy soft, spiced sweet potato cookies frosted with a rich, sweet cinnamon cream cheese icing!
Prep Time20 minutesminutes
Cook Time10 minutesminutes
Additional Time1 hourhour
Total Time1 hourhour30 minutesminutes
Ingredients
Sweet Potato Cookies:
3cupsall-purpose flour
1tablespooncornstarch
1teaspoonbaking powder
1teaspoonbaking soda
¾teaspoonground cinnamon
½teaspoonground nutmeg
1cupBruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed
1cup (2 sticks)salted butter, melted
1cupgranulated sugar
1largeegg
2teaspoonsvanilla extract
Cinnamon Cream Cheese Frosting:
8ozcream cheese, softened
4tablespoonssalted butter, softened
1teaspoonvanilla extract
1teaspooncinnamon, plus more for garnish, if desired
3 to 4cupspowdered sugar, add until desired consistency/firmness
Instructions
In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract.
Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick.
Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
Frosting:
Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.
Video
Notes
Storage: Refrigerate sweet potato cookies for up to 5 days, or freeze for up to 3 months.
Butter: If you use unsalted butter in this recipe, you will need to add 1/2 teaspoon of salt to the cookie dough.
Add Nuts: Sprinkle chopped walnuts or pecans into the cookie batter before chilling it for a lovely crunch.
Pie Spice: Cinnamon and nutmeg make a simple spice profile for this recipe, but feel free to substitute pumpkin pie spice instead for a more complex flavor.
Frosting: Sweet potato cookies can also be topped with a simple, crisp glaze (try the glaze from my Old Fashioned Iced Oatmeal Cookies). Let the glaze dry and they are good to go - and easier to store, too.
Marshmallows: Take a cue from your favorite candied yams recipe, and add some marshmallows to your sweet potato cookies. Press a few mini marshmallows into the batter before baking, and allow to cool before serving. Or you can frost them with marshmallow fluff.