Description
Indulgent sweet potato cream cheese delight cookies merge warmth of autumn with creamy comfort. Delicate spices and rich textures invite bakers to explore complex flavors that promise memorable dessert experiences.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- ½ cup (118 ml) sweet potato, cooked and mashed
- ½ cup (113 g) unsalted butter, softened
- 1 large egg
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 ½ cups (180 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ tsp vanilla extract
- ¼ cup (30 g) powdered sugar
- 1 tbsp (15 ml) heavy cream (optional, for a smoother texture)
Instructions
- Preparation Setup: Preheat oven to 350°F and line baking sheet with parchment paper or silicone mat for seamless cookie release.
- Filling Creation: Whisk mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream in a medium bowl until achieving a silky, homogeneous texture.
- Dry Ingredient Combination: Blend flour, baking soda, ground cinnamon, nutmeg, and salt thoroughly in a separate bowl using a whisk to ensure even distribution.
- Butter Mixture Technique: Utilize electric mixer to cream unsalted butter, granulated sugar, and brown sugar until the mixture transforms into a light, fluffy consistency with a pale appearance.
- Wet Ingredient Integration: Fold egg and vanilla extract into butter mixture, blending until a smooth, unified base emerges.
- Dough Formation: Gently incorporate dry flour mixture into wet ingredients, stirring until a soft, pliable cookie dough develops.
- Filling and Assembly: Portion dough into tablespoon-sized rounds, creating a base and center well for sweet potato cream cheese filling. Carefully seal edges to fully enclose the filling, ensuring complete coverage.
- Baking Process: Arrange filled cookies on prepared sheet, spacing 2 inches apart. Bake for 10-12 minutes until edges turn golden brown and tops appear set.
- Cooling Method: Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.
Notes
- Chill the Dough: Refrigerate cookie dough for 30 minutes before shaping to prevent spreading and maintain precise cookie shape during baking.
- Control Moisture: Pat sweet potato dry with paper towels to remove excess liquid, ensuring the filling stays thick and doesn’t make cookies soggy.
- Seal Carefully: Pinch cookie edges firmly when enclosing filling to prevent leakage and create a clean, professional-looking cookie.
- Room Temperature Ingredients: Let butter, cream cheese, and egg sit at room temperature for 30 minutes before mixing to guarantee smoother, more consistent dough texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 169
- Sugar: 13 g
- Sodium: 89 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg