Sweet Potato Cookies with Maple Glaze
These sweet potato cookies are soft, lightly spiced, and finished with a maple glaze that sets into a delicate, sweet shell.
Servings: 22 cookies
Calories: 150kcal
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup mashed cooked sweet potato
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup chopped toasted pecans optional
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk
- 1 pinch salt
Instructions
- In a bowl, whisk 2¼ cups flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Beat ¾ cup butter, ½ cup brown sugar, and ½ cup granulated sugar together until light and fluffy, about 2 minutes.
- Beat in ½ cup mashed sweet potato, 1 egg, and 1 teaspoon vanilla until smooth.
- Add the flour mixture and mix on low speed just until combined, then fold in ¾ cup pecans if using.
- Scoop 1½-tablespoon mounds of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F for 11-13 minutes, until the edges are set but the centers still look soft.
- Let the cookies cool on the pan for 10 minutes, then move to a rack to cool completely before glazing.
- Whisk 1 cup powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons milk, and a pinch of salt until smooth and pourable. Drizzle over the cooled cookies and let set for 10 minutes.
Notes
Store unglazed cookies in an airtight container at room temperature for up to 3 days. Freeze scooped dough mounds for up to 2 months and bake straight from frozen.