Soft Sweet Potato Cookies
This soft, comforting, easy sweet potato cookies recipe is perfect for the fall season! Satisfyingly sweet, made with canned or homemade sweet potato puree, and with a gluten free option.
Equipment
- 1 whisk
Ingredients
- 1 cup butter, softened
- ⅔ cup light brown sugar
- ⅔ cup granulated white sugar
- ½ cup sweet potato puree homemade or canned
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2½ cups all-purpose flour (or a 1-to-1 gluten-free baking flour)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, beat softened butter and sugars with a hand mixer until combined.
- Add sweet potato puree, cinnamon, and vanilla and beat until integrated.
- Separately, whisk together flour, baking soda, and salt in a large bowl.
- Add flour mixture into wet mixture in 2-3 batches, beating with a hand mixer to combine into a dough.
- Scoop dough and roll into 1-inch balls, then flatten each ball into a disk. (I used a 2-tsp cookie scoop.) Transfer to baking sheets lined with parchment.
- Bake 8-10 minutes, until starting to brown at the edges.
- Cool 10 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 7 days.
- Yields 68-70 cookies.
Video
Nutrition
Serving: 2cookies | Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Sugar: 8g