Description
Indulge in the perfect balance of sweet potato and creamy cheesecake in these irresistible cookies. A cozy and comforting fall baking recipe that’s sure to delight.
Ingredients
– 1 cup (226g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 cup (240g) canned sweet potato puree
– 1 (8oz) package cream cheese, softened
– 1 egg
– 2 tsp vanilla extract
– 2 1/4 cups (281g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. 1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. 2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. 3. Add the sweet potato puree, cream cheese, egg, and vanilla extract. Mix until well combined.
4. 4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6. Scoop dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. 7. Bake for 12-15 minutes, until lightly golden around the edges.
8. 8. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a deeper sweet potato flavor, you can use 1 1/2 cups of sweet potato puree. These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American