Sweet Potato Pie Cookies
150kcal
Ingredients
For the Cookie Dough
- 14 tablespoons unsalted butter softened
- 3 ounces cream cheese at room temperature
- 0.5 cup white sugar
- 0.5 cup brown sugar firmly packed
- 1 tablespoon dark corn syrup
- 0.75 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon cornstarch
- 0.25 teaspoon baking soda
- 0.33 cup white sugar (for rolling)
For the Sweet Potato Filling
- 0.5 cup sweet potato puree
- 0.25 cup white sugar
- 1 large egg at room temperature
- 6 tablespoons half-and-half
- 1 teaspoon lemon juice
- 0.75 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 pinch salt
Method
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the butter, cream cheese, white sugar, brown sugar, and dark corn syrup in a large bowl until light and fluffy.
- Add the salt, nutmeg, egg, and vanilla extract, mixing well to combine.
- Whisk together the flour, cornstarch, and baking soda in a separate bowl. Gradually mix this dry mixture into the wet ingredients until you form a soft dough.
- Prepare the filling by combining sweet potato puree, white sugar, egg, half-and-half, lemon juice, vanilla, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
- Form the cookie dough into 1-inch balls, then roll in sugar before placing them on the lined baking sheets.
- Flatten each ball slightly and make an indentation in the center. Spoon a small amount of filling into each indentation.
- Bake for 12-15 minutes, until the edges are lightly golden. Allow the cookies to cool on baking sheets for about 5 minutes before transferring to wire racks.
Nutrition
Serving1cookieCalories150kcalCarbohydrates20gProtein2gFat7gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol30mgSodium90mgPotassium100mgFiber1gSugar10gVitamin A200IUVitamin C1mgCalcium30mgIron1mg