Sweet Potato Cookies with Cinnamon Cream Cheese Frosting
Prep Time 20 minutes
Servings 36 cookies

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting

This delectable treat is brought to us by Jessica of The Novice Chef. Jessica is a mom to twins Ellie & Lyla and a cookbook author from Texas! She specializes in easy recipes for mothers like herself. You can find more recipes from The Novice Chef at https://thenovicechefblog.com/

Fit And Healthy

Nutrition Info Per Serving

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed
  • 1 cup (2 sticks) butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)

Steps to Prepare

  1. In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract.
  3. Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight.
  4. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  5. Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick.
  6. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  7. For Cinnamon Cream Cheese Frosting: Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
  8. Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.


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