Oh my goodness, have I got a treat for you! These Soft Sweet Potato Cookies are a game-changer! I stumbled upon this recipe during the fall season when sweet potatoes were popping up everywhere, and let me tell you, they quickly became a favorite in my house. My husband can’t get enough of them, and my cat even tries to sneak a bite when I’m not looking—though that’s definitely off-limits for him!
The cookies themselves are so soft and tender, with just the right hint of sweetness from the mashed sweet potatoes. And when you top them with that creamy cinnamon cream cheese frosting? Pure bliss! It’s like a warm hug in cookie form, perfect for cozy nights in or even as a sweet little gift to friends. Plus, they’re super easy to whip up, making them a go-to recipe whenever you need a little something special. Trust me, once you try them, you’ll be dreaming about those delicious cookies for days! And if you’re in the mood for more sweet treats, you might want to check out my Pumpkin Spice Muffins—they’re just as cozy and comforting!
Why You’ll Love These Soft Sweet Potato Cookies Topped With Cinnamon Cream Cheese Frosting
- Deliciously soft texture, thanks to the addition of mashed sweet potatoes
- Rich, sweet flavor enhanced by warm spices like cinnamon and nutmeg
- Easy-to-make dough that comes together quickly, perfect for baking beginners
- Unique twist on traditional cookies, making them standout at any event
- Generous cream cheese frosting adds a creamy, tangy contrast to the sweetness
- Versatile and can be enjoyed as a snack or dessert
- Great for sharing with friends or family over a warm beverage
These cookies combine the cozy flavors of fall with the sweetness of sweet potatoes, making them not only delicious but also a unique treat that’s sure to impress!
How to Make Soft Sweet Potato Cookies Topped With Cinnamon Cream Cheese Frosting
These soft sweet potato cookies are a delightful treat that combines sweetness and warmth, perfect for any gathering—or just to satisfy your sweet tooth! The cinnamon cream cheese frosting takes them to another level, making them feel extra special.
What You’ll Need:
- Sweet potatoes – 1 medium sweet potato, mashed, about 1 cup. Choose organic if you can; they’re often sweeter and have better flavor!
- Unsalted butter – 1/2 cup, softened. I find that using good-quality butter like Kerrygold adds a lovely richness.
- Brown sugar – 1 cup, packed. Brown sugar adds lovely moisture and depth of flavor!
- Granulated sugar – 1/4 cup for balancing the sweetness.
- Large egg – 1 for binding it all together.
- Vanilla extract – 1 tsp, because it makes everything better!
- All-purpose flour – 1 1/2 cups for the cookie base.
- Baking powder – 1 tsp, to help the cookies rise.
- Baking soda – 1/2 tsp for extra leavening.
- Salt – 1/2 tsp to enhance the flavors.
- Cinnamon – 1 tsp and don’t forget a sprinkle for topping! I love Saigon cinnamon for its intense flavor.
- Nutmeg – 1/4 tsp, for that warm, comforting aroma.
- Cream cheese – 8 oz, softened. Full-fat cream cheese adds the best texture!
- Powdered sugar – 2 cups for the frosting; be sure to sift it for a smooth result.
The Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes for easy cleanup!
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes.
- Add the mashed sweet potatoes, egg, and vanilla extract to the butter mixture, mixing until everything is well combined. The mixture may look a bit lumpy, and that’s okay!
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine the dry ingredients.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing—you want those cookies to stay soft!
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, leaving some space between each cookie—they’ll spread a bit.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remember, the cookies will be soft, so don’t overbake!
- While the cookies cool on a wire rack, it’s time to make the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until fully incorporated and smooth. Stir in the vanilla extract.
- Once the cookies are completely cooled (patience, my friend!), frost them generously with the cream cheese frosting using a knife or piping bag.
- Finish by sprinkling a little cinnamon on top for that extra touch of flavor and cuteness!
- Enjoy your delicious soft sweet potato cookies with cinnamon cream cheese frosting! They pair wonderfully with a warm cup of tea or coffee. If you have any leftovers, store them in an airtight container in the fridge. Happy baking!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Just make sure to drain any excess liquid from the canned sweet potatoes. Mash them well before adding to the batter, and note that they may be slightly sweeter, so you may want to reduce the sugars a bit if you like. Canned sweet potatoes will work perfectly in this recipe!
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum, as it helps mimic the texture of wheat flour. The baking time should remain the same, but keep an eye on them to ensure they don’t overbake!
What’s the Best Way to Store These Cookies?
Store your cookies in an airtight container in the refrigerator for up to one week. If you want to keep them longer, they freeze beautifully! Just layer them between sheets of parchment paper, place them in a freezer-safe container, and enjoy them within 3 months. Thaw them in the fridge before serving!
Can I Replace the Cream Cheese with Another Frosting?
Yes, you can! If you’re looking for a lighter option, consider making a whipped cream frosting. Just whip together heavy cream with a bit of sugar and vanilla until soft peaks form. Alternatively, a simple buttercream made with just butter, powdered sugar, and vanilla works well too! Just remember that flavor will differ slightly.
