1teaspooncinnamon, plus more for garnish, if desired
3 to 4cupspowdered sugar, add until desired consistency/firmness
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Instructions
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
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.
Add the flour mixture in two batches, beating until well combined. I find this easiest with a hand mixer, but you can use a whisk and a little elbow grease.
Using a medium cookie scoop (about 1 tablespoon of dough), drop the dough onto prepared cookie sheets leaving room for spreading. Firmly hold the cookie sheet on each side and bang it on the countertop (or a towel on the countertop) a few times to flatten the cookie dough. Using a cookie scoop is important to keep them round and even as this dough is *very* soft.
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
Update To Recipe: If you watch the video, you may notice a slight change to the cookie preparation. I updated the recipe slightly after re-testing it! :-) Storage: For maximum freshness, arrange these cookies in a single layer in shallow, airtight containers. Store in the fridge for up to 5 days. Freezing: Store the sweet potato cookies, unfrosted, in airtight containers for up to three months. I recommend separating layers of cookies with parchment or wax paper before freezing, so that they don’t stick to each other. Thaw to room temperature and frost before serving.Oil vs Butter: You can use melted and slightly cooled butter instead, but the oil will produce moister cookies.Add Nuts: Sprinkle chopped walnuts or pecans into the cookie batter before chilling it for a lovely crunch.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. Or for another fun variation, try frosting them with marshmallow fluff!