Best 10 Sweet Potato Cookies Recipes

SWEET POTATO COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sugar and butter or margarine. Blend in egg, honey, and sweet potato.
• Sift together flour, baking soda, baking powder, salt, and cinnamon. Blend in butter mixture and milk.
• Drop from a teaspoon 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes until brown.

SWEET POTATO PIE COOKIES WITH ORANGE GLAZE

Steps:

• Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
• Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
• Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.
• For the glaze:
• Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
• Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.

SWEET POTATO COOKIES II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder, baking soda and salt into a bowl, and set aside.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. Stir in the flour using a large spoon until just blended in. Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart.
• Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.

SWEET POTATO SPICE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool.

SWEET POTATO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream together sweet potato, butter, eggs, sugars and extracts.
• In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
• Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
• Fold in the chocolate chips and nuts, if using.
• Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.

SWEET POTATO "COOKIES"

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
• Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

PANNELET COOKIES WITH SWEET POTATO AND COCONUT

Steps:

• In a medium bowl, whisk the yam, toasted coconut, sugar, egg whites, salt, and lemon zest together.
• In a food processor, pulse the almonds to an uneven meal ranging in texture from very fine (mostly) to finely chopped. Stir the almonds into the batter. The dough will be very soft and sticky. Chill for at least 1 hour and up to 2 days to allow the coconut to absorb moisture from the yams.
• Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven. Scoop level tablespoons of the soft dough and roll into balls about 1 1/4 inches. Roll the balls in sugar (or, if using turbinado sugar roll only the top half of each ball in sugar to avoid oversweetening). Place 1 1/2 inches apart on the lined or greased cookie sheets.
• Bake for 18 to 24 minutes, until the cookies are slightly crusty on the surface (though still very tender and moist inside) and deep golden brown on the bottom. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for up to 4 or 5 days.
• Variations
• Cardamom Pannelets: Omit the lemon zest. Add 1 1/2 teaspoons ground cardamom, 2 teaspoons grated orange zest, and 2 teaspoons orange flower water to the yam mixture.
• Masala Pannelets: A little Spanish/Asian fusion cookie and very good. Omit the lemon zest. Add 2 teaspoons garam masala to the yam mixture. Roll in plain sugar or cinnamon sugar.

SWEET POTATO PIE COOKIES

Steps:

• In a mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside.
• Whisk together, with an electric mixer, the butter and sugar.
• Add the egg, vanilla extract and sweet potato.
• Fold the dry ingredients into butter-sugar mixture.
• Drop spoonfuls of dough onto parchment-lined cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until golden brown.
• Transfer to a wire rack to cool.

SWEET POTATO HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
• Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
• Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
• Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

SWEET AND SALTY POTATO CHIP TOFFEE COOKIES

Steps:

• 1. preheat oven to 325.
• 2. mix the flour and baking soda in a bowl and set aside.
• 3. with electric mixer or stand mixer with paddle attachment, cream the butter and sugars together.
• 4. add the egg, egg yolk and vanilla and mix well.
• 5. gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).
• 6. fold in the potato chips, chocolate chips and toffee. do not over mix the dough at any point in the process.
• 7. chill dough for at least 30 minutes or up to 5 days covered in the refrigerator.
• 8. drop by tablespoonfuls onto ungreased baking sheet. press a few more add ins onto the top for decoration.
• 9. bake for 8-10 minutes or until edges are slightly browned.
• 10. the centers should appear very soft and puffy. let cool completely.
• 11. make sure to keep dough cold at all times while the batches are baking.