Spiced Sweet Potato Cookies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
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Updated February 07, 2025
Sweet potato cookies
Carrie Vasios

Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.

Note: To make mashed sweet potato, pierce a medium size sweet potato all over with a fork then microwave on high for 4 minutes. Turn potato over, then microwave for another four minutes or until fork tender. Let cool then scoop out 1/2 cup of flesh.

Recipe Details

Spiced Sweet Potato Cookies Recipe

Prep 10 mins
Cook 12 mins
Active 15 mins
Chill and Cool 2 hrs 30 mins
Total 2 hrs 52 mins
Serves 24 servings
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Ingredients

  • 1 1/2 cups plus 4 tablespoons all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

  • 8 tablespoons unsalted butter

  • 1/2 cup sugar

  • 1/2 cup light brown sugar

  • 1 large egg

  • 1/2 teaspoon vanilla

  • 1 tablespoon molasses

  • 1/2 cup mashed sweet potato

Directions

  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and light brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and molasses, and beat to combine. Add sweet potato puree and beat until well incorporated. Add dry ingredients to the bowl and mix until it just comes together. Wrap dough in plastic wrap (it will be soft) and chill in refrigerator for 1-2 hours.

  3. Adjust oven rack to upper and lower middle positions and preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

  4. Drop dough by rounded tablespoons onto prepared baking sheets. Bake until browned and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cooled cookies can be kept in a airtight container for up to 3 days.

Special equipment

Stand mixer, baking sheet, parchment paper

This Recipe Appears In

Nutrition Facts (per serving)
112Calories
4gFat
17gCarbs
1gProtein
×
Nutrition Facts
Servings: 24
Amount per serving
Calories112
% Daily Value*
Total Fat 4g6%
Saturated Fat 3g13%
Cholesterol 19mg6%
Sodium 105mg5%
Total Carbohydrate 17g6%
Dietary Fiber 0g1%
Total Sugars 9g
Protein 1g
Vitamin C 0mg2%
Calcium 12mg1%
Iron 1mg3%
Potassium 43mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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