Sweet Potato Crinkle Cookies with Cream Cheese Frosting

 

Sweet Potato Crinkle Cookies with Cream Cheese Frosting

A fusion of chewy sugar cookies and a creamy, spiced sweet potato topping, finished with a smooth cream cheese border.

Ingredients:

For the Cookies:

2 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 egg

1 tsp vanilla extract

¼ cup powdered sugar (for rolling)

For the Sweet Potato Topping:

1 cup mashed sweet potato (or pumpkin purée)

¼ cup brown sugar

½ tsp cinnamon

¼ tsp nutmeg

1 tbsp butter, melted

For the Cream Cheese Frosting:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

½ tsp vanilla extract

1 cup powdered sugar

Instructions:

1. Prepare the Cookie Dough:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, beat butter and granulated sugar until light and fluffy.

Mix in the egg and vanilla.

Gradually add the dry ingredients until combined.

Roll dough into balls, coat with powdered sugar, and slightly flatten.

Arrange on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, until edges are set.

2. Make the Sweet Potato Topping:

Mix mashed sweet potato with brown sugar, cinnamon, nutmeg, and melted butter.

Spread a thin layer onto each cookie while warm.

3. Prepare the Frosting:

Beat cream cheese, butter, and vanilla until smooth.

Gradually add powdered sugar until creamy.

Pipe around the edges of each cookie for an elegant finish.

4. Final Touch:

Let the cookies cool completely before serving.

Dust with a bit of powdered sugar for a bakery-style look.

Chef’s Tips:

For extra flavor, add a pinch of orange zest to the sweet potato filling.

If you want crispier cookies, bake an extra 2 minutes.

Store in an airtight container for up to 3 days.

#food #foodie #yummy #cookies #recipes