Description
Sweet Potato Honeybun Cookies are soft, spiced cookies with a delightful swirl of cinnamon and brown sugar, topped with a sweet honey glaze. These 16 servings of cookies offer a perfect balance of autumnal flavors with the richness of mashed sweet potato and warm spices, baked to golden perfection and finished with a glossy drizzle.
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 mixing 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, ensuring a smooth base for the cookie dough.
- Add Wet Ingredients: Stir in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract to the creamed mixture. Mix well until the batter is smooth and homogeneous.
- 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 add this dry mix to the wet ingredients, blending until just combined to form a dough.
- Prepare Swirl Filling and Form Cookies: Mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small bowl. Scoop out 2-tablespoon portions of dough and flatten them slightly. Place a small amount of the swirl filling in the center, then fold the edges over to encase the filling and roll the dough back into balls.
- Bake Cookies: Place the dough balls 2 inches apart on a lined baking sheet. Bake in a preheated oven at 350°F (177°C) for 11 to 13 minutes, until the edges are set and cookies appear golden. Remove from oven and allow to cool completely on the baking sheet.
- Prepare and Apply Glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk to create a smooth glaze. Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- Ensure sweet potatoes are well mashed for a smooth dough texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- The swirl filling adds a delightful cinnamon-sugar surprise inside each cookie.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- Store cookies in an airtight container for up to 4 days.
