7 Sweet Potato Cookies: Delicious Recipes to Satisfy Your Sweet Tooth
Introduction
Sweet potato cookies, you say? Well, let’s dive into this scrumptious world of healthier indulgence! These delightful treats have become a beloved alternative to your everyday cookies, and we’re about to show you why. Get ready for a mouthwatering adventure.
Benefits of Sweet Potato Cookies
Before we get into the nitty-gritty of these recipes, let’s talk about why sweet potato cookies are the bee’s knees. Not only are they delicious, but they also bring a slew of nutritional perks to the table. Consider them your guilt-free ticket to cookie heaven.
1. Classic Sweet Potato Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or dried cranberries (optional)
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms.
If desired, fold in chopped nuts and dried fruit.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Cook the sweet potato until it’s soft, either by baking, boiling, or microwaving. Then, mash it until smooth.In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.Beat in the egg and vanilla extract until well combined.In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.If desired, fold in the chopped pecans.Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then enjoy these classic sweet potato cookies.
2. Sweet Potato Chocolate Chip Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and brown sugar until well combined.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
Stir in the chocolate chips.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the sweet potato until soft and mash it until smooth.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chocolate chips.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack and enjoy these sweet potato chocolate chip cookies.
3. Sweet Potato Oatmeal Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
In a separate bowl, combine the rolled oats, flour, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
If desired, fold in raisins or dried cranberries and chopped nuts.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the sweet potato until it’s soft and mash it until smooth.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, combine the oats, flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the raisins or dried cranberries and chopped nuts, if desired.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then enjoy these sweet potato oatmeal cookies.
4. Sweet Potato Snickerdoodle Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
Preheat your oven to
350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
In a small bowl, combine the remaining 1/4 cup of granulated sugar and a little extra ground cinnamon.
Shape the cookie dough into balls, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
Flatten each cookie slightly with the bottom of a glass or a fork.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Cook the sweet potato until it’s soft and mash it until smooth.In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.Beat in the egg and vanilla extract until well combined.In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and cream of tartar.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Roll the dough into balls and then roll each ball in granulated sugar.
Place the sugared balls on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then savor these sweet potato snickerdoodle cookies.
5. Sweet Potato Coconut Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
Stir in the shredded coconut.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Cook the sweet potato until it’s soft and mash it until smooth.In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, shredded coconut, and chopped macadamia nuts if you choose to use them.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then enjoy these sweet potato coconut cookies.
6. Sweet Potato Ginger Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, followed by the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Flatten each cookie slightly with the bottom of a glass.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Cook the sweet potato until it’s soft and mash it until smooth.In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped crystallized ginger.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then enjoy these sweet potato ginger cookies.
7. Sweet Potato Molasses Cookies
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Directions
Preheat your oven to 350°F (175°C). Grease or line a baking sheet.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and molasses, followed by the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking soda, salt, and spices.
Gradually add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Flatten each cookie slightly with the bottom of a glass.
Bake for 10-12 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Sweet Potato Cookies in all their delicious variations! They make for a perfect sweet treat that combines the goodness of sweet potatoes with irresistible flavors.
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cook the sweet potato until it’s soft and mash it until smooth.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, vanilla extract, and molasses until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
If desired, fold in the chopped pecans.
Drop spoonfuls of cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on a wire rack, and then indulge in these sweet potato molasses cookies.
There you have it – a delightful assortment of sweet potato cookie recipes to satisfy your sweet tooth. Whether you prefer classic flavors or a unique twist, these sweet potato cookies are sure to be a hit. Enjoy your sweet potato cookie baking adventure!
7 Sweet Potato Cookies: Delicious Recipes to Satisfy Your Sweet Tooth
Sweet potato cookies are a delightful and nutritious way to satisfy your sweet cravings. These cookies offer a unique blend of sweetness, earthiness, and a hint of warmth that’s perfect for fall. In this article, we’ll explore seven sweet potato cookie recipes that will leave you craving for more. Whether you’re a fan of classic flavors or looking for a healthier treat, these recipes have something for everyone.
Conclusion
In the grand world of cookies, sweet potato cookies offer a delightful twist. They bring nutrition to your sweet cravings and a touch of creativity to your kitchen. These recipes are your ticket to cookie bliss. So, go ahead, whip up a batch, and share the joy with friends and family. Don’t forget to add your own personal touch to these sweet creations!
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