Description
Sweet Potato Honeybun Cookies are soft, moist, and spiced treats featuring mashed sweet potato blended into a cinnamon and nutmeg spiced dough with a sweet brown sugar swirl. Topped with a honey glaze, these cookies offer a warm, comforting flavor reminiscent of classic honeybuns, perfect for a cozy dessert or snack.
Ingredients
Scale
Cookie Dough
- 1/2 cup mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Swirl Filling
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Honey Glaze
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 tablespoon milk
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Blend in 1/2 cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla extract to the creamed mixture, mixing until the batter becomes smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gradually add this dry mixture to the wet ingredients, stirring until fully combined into a soft dough.
- Prepare Swirl Mixture and Shape Dough: Mix 1/4 cup brown sugar with 1/2 teaspoon cinnamon in a small bowl. Scoop 2-tablespoon balls of dough, flatten each slightly, place a spoonful of the cinnamon sugar swirl in the center, fold the edges over the filling, and roll back into smooth balls ensuring the swirl is enclosed.
- Bake Cookies: Arrange the dough balls spaced 2 inches apart on a lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 11–13 minutes, or until the cookie edges are set and lightly golden. Remove and let cool completely on a wire rack.
- Prepare and Apply Glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk until smooth. Drizzle the honey glaze over the cooled cookies and allow it to set before serving.
Notes
- Ensure the mashed sweet potato is cooled before adding to prevent curdling the butter mixture.
- Adjust the amount of milk in the glaze if needed to achieve a drizzle consistency.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Do not overbake to keep the cookies soft and moist.
