Oh my goodness, let me tell you about these cinnamon sweet potato cookies! They’re like a hug in cookie form—soft, chewy, and bursting with the warm, cozy flavors of cinnamon and sweet potatoes. Honestly, when I first made these cookies, I couldn’t believe how perfectly they blended that natural sweetness of the sweet potatoes with the aromatic spice of cinnamon. It’s a match made in baking heaven! My family couldn’t stop raving about them, and I loved how simple they were to whip up. Trust me, once you take a bite, you’ll be hooked. They’re perfect for cozy evenings or as a delightful treat to share with friends. So, let’s dive into this delightful recipe together!
Ingredients List
- 1 cup mashed sweet potatoes (make sure they’re nice and smooth for the best texture)
- 1/2 cup packed brown sugar (I love the depth it adds)
- 1/4 cup granulated sugar (for that perfect sweetness)
- 1/2 cup butter, softened (trust me, this is key for creaminess)
- 1 egg (large and fresh, please!)
- 1 teaspoon vanilla extract (the secret to making everything taste better)
- 1 1/2 cups all-purpose flour (measured correctly for the right consistency)
- 1 teaspoon baking soda (to help those cookies rise just right)
- 1 teaspoon ground cinnamon (the star of the show!)
- 1/2 teaspoon salt (to enhance all those lovely flavors)
- 1/2 cup chopped walnuts (optional, but they add a nice crunch)
How to Prepare Cinnamon Sweet Potato Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures your cookies bake evenly. If you skip this step, your cookies might turn out uneven, and nobody wants that! So, while you’re gathering your ingredients, let that oven work its magic and heat up.
Creaming the Mixture
Next, grab a large mixing bowl and cream together the softened butter, brown sugar, and granulated sugar. I like to use an electric mixer for this part because it really gets the job done! You want to mix until the mixture is light and fluffy—think a cloud of buttery goodness! This texture is key as it helps incorporate air into your cookies, making them nice and soft.
Mixing Wet Ingredients
Now, let’s add in the egg, vanilla extract, and those luscious mashed sweet potatoes. Mix it all together until well combined. The sweet potatoes will give your cookies that beautiful color and moisture. Just imagine how good it’s going to smell as you mix these ingredients together!
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This step is crucial because it ensures that the baking soda and spices are evenly distributed throughout the flour. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—this will keep your cookies tender and chewy!
Forming the Cookies
Now, it’s time for the fun part! Drop spoonfuls of dough onto a baking sheet lined with parchment paper. I like to use a cookie scoop for even portions, but a regular spoon works too. Make sure to space them about 2 inches apart, as they will spread a little while baking. Trust me, you don’t want them to stick together!
Baking Time
Pop those beauties into the oven and bake for 12-15 minutes. Keep an eye on them! You’ll know they’re done when the edges are lightly golden and the centers look set. They might still look a bit soft, but they’ll firm up as they cool. Let them cool on a wire rack, and then enjoy your delicious cinnamon sweet potato cookies!
Why You’ll Love This Recipe
- Quick preparation time—whip up a batch in just 30 minutes!
- Delightfully soft and chewy texture that melts in your mouth.
- Natural sweetness from sweet potatoes means less sugar is needed.
- Warm, comforting flavors of cinnamon make them perfect for any season.
- Simple ingredients that you probably have on hand already.
- Customizable with nuts or chocolate chips for added flair.
- Great for sharing or enjoying as a healthy snack throughout the week!
Tips for Success
To ensure your cinnamon sweet potato cookies come out perfectly every time, here are a few tried-and-true tips! First, make sure to measure your ingredients accurately. I’d recommend using a kitchen scale if you have one, as it helps get those measurements just right. Also, using fresh sweet potatoes is key—if they’re old, they might not provide the same sweetness and moisture. When creaming the butter and sugars, don’t rush it! Take your time to achieve that light and fluffy texture. And remember, when mixing the dry ingredients, be gentle! Overmixing can lead to tough cookies, and we want them soft and chewy. Lastly, let them cool on a wire rack to prevent them from becoming soggy. Happy baking!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so the numbers I’m sharing are approximate. Each cinnamon sweet potato cookie has about 120 calories, making them a delightful treat without too much guilt. They contain around 5g of fat, with 3g being saturated fat. You’ll also find about 2g of protein and 18g of carbohydrates in each cookie, along with 8g of sugar. And don’t forget, there’s 1g of fiber to help balance things out! Always feel free to adjust the ingredients based on your dietary needs, and enjoy these cookies as part of a balanced diet!
FAQ Section
Can I use canned sweet potato puree for these cookies?
Absolutely! Canned sweet potato puree can save you some time and works just as well in this recipe. Just make sure it’s plain and not flavored!
How should I store my cinnamon sweet potato cookies?
To keep them fresh, store your cookies in an airtight container at room temperature. They’re best enjoyed within a week, but I doubt they’ll last that long!
Can I freeze these cookies?
Yes, you can! Just make sure to let them cool completely before placing them in a freezer-safe container. They’ll keep well for up to three months. When you’re ready to enjoy, let them thaw at room temperature!
What if I want to make these cookies gluten-free?
You can easily substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio, and you’ll be good to go!
How can I make these cookies more decadent?
If you want to indulge a bit, try adding chocolate chips or drizzling some melted chocolate on top after they cool. It’s a delicious twist that everyone will love!
Storage & Reheating Instructions
To keep your delicious cinnamon sweet potato cookies fresh, store them in an airtight container at room temperature. They’ll stay tasty for about a week, but trust me, they’re so good, they probably won’t last that long! If you want to keep them for longer, you can freeze them! Just make sure they’re completely cooled, then place them in a freezer-safe container or zip-top bag, separating layers with parchment paper to prevent sticking. They’ll be good for up to three months.
When you’re ready to enjoy your cookies again, simply take them out of the freezer and let them thaw at room temperature for about 30 minutes. If you like them warm, pop them in the microwave for about 10-15 seconds. That way, they’ll be all soft and cozy again, just like when you first baked them!
Print
Cinnamon Sweet Potato Cookies: 7 Irresistibly Cozy Treats
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cinnamon sweet potato cookies are soft, chewy treats that combine the warmth of cinnamon with the natural sweetness of sweet potatoes.
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, brown sugar, and granulated sugar.
- Add the egg, vanilla extract, and mashed sweet potatoes. Mix well.
- In another bowl, combine flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Use leftover sweet potato puree for a quicker prep time.
- Adjust sweetness by varying sugar amounts.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cinnamon sweet potato cookies