Description
Delightfully soft and flavorful Sweet Potato Honeybun Cookies combine the natural sweetness of mashed sweet potatoes with warm cinnamon and nutmeg spices. These cookies feature a sweet brown sugar swirl inside and a delicate honey glaze on top, making them perfect for a cozy treat any time of the year.
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
Brown Sugar Swirl
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Honey Glaze
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 tablespoon milk
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps to incorporate air for a tender cookie texture.
- Add Wet Ingredients: Mix in the mashed sweet potato, egg, and vanilla extract to the creamed mixture. Stir until fully combined and smooth, ensuring the sweet potato is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Prepare Brown Sugar Swirl: Mix the brown sugar and cinnamon in a small bowl. Scoop out 2-tablespoon portions of dough, flatten them slightly, place a spoonful of the brown sugar cinnamon mixture in the center, fold the edges over to enclose it, and then roll back into balls to seal the swirl inside.
- Bake the Cookies: Arrange the dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 11 to 13 minutes, or until the edges are set and lightly golden. Remove from oven and allow to cool completely on a wire rack.
- Prepare and Apply Glaze: Whisk together the powdered sugar, honey, and milk until smooth. Drizzle this honey glaze over the cooled cookies and allow it to set before serving for a glossy, sweet finish.
Notes
- Make sure the mashed sweet potato is cooled before mixing to prevent melting the butter.
- Seal the brown sugar swirl well inside the dough to prevent leakage during baking.
- If you prefer a thicker glaze, reduce the milk to half a tablespoon.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based margarine and use non-dairy milk in the glaze.
