Description
These Sweet Potato Honeybun Cookies are a delightful twist on classic cookies, combining the natural sweetness of mashed sweet potatoes with warm spices and a luscious honey glaze. Soft, flavorful, and perfect for any occasion, these cookies offer a moist texture with a sweet cinnamon swirl inside, finished with a glossy honey glaze that adds an irresistible shine and extra sweetness.
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 the 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. This creates a smooth base for the cookie dough.
- Add Wet Ingredients: Mix in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract until the mixture is smooth and well combined, ensuring even moisture and flavor throughout the dough.
- 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 these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare the Swirl Filling and Form Cookies: Mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small bowl for the cinnamon swirl. Scoop 2-tablespoon balls of dough and flatten them slightly. Place a spoonful of the swirl mixture in the center, then fold the edges of the dough over it and roll back into balls, creating a sweet cinnamon center inside each cookie.
- Bake the Cookies: Arrange the formed dough balls 2 inches apart on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 11 to 13 minutes, or until the cookie edges just set. Remove from oven and let the cookies cool completely on the baking sheet to firm up before glazing.
- Prepare and Apply Glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk until smooth. Drizzle this glaze evenly over the cooled cookies, then allow it to set before serving for a shiny, sweet finish.
Notes
- Allow cookies to cool completely before drizzling the glaze to prevent it from melting and running off.
- Use room temperature butter and egg for easier mixing and better texture.
- You can swap the all-purpose flour for gluten-free flour to make these cookies gluten-free.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.
