Go Back

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting

Sweet potato cookies with cinnamon cream cheese frosting bake up soft and tender, with warm cinnamon and a lightly spiced cream cheese topping. Chill the dough before baking for cookies with set edges and tops that spring back lightly.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 24 minutes
chilling 30 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sweet potato mashed, cooked, cooled
For the frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 1 pinch salt

Equipment

  • 1 large baking sheet

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix in the mashed sweet potato until smooth.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Cover and chill the dough for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared baking sheet.
  10. Bake one batch at a time for 10–12 minutes, until the edges are set and the tops spring back lightly when touched.
  11. Let the baking sheet cool before baking another batch.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer them to a rack and cool completely.
Make the frosting
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Add the powdered sugar, vanilla, cinnamon, and salt; beat on low until combined, then on medium until fluffy.
  3. Spread the frosting over the completely cooled cookies.
  4. Refrigerate frosted cookies in an airtight container for up to 5 days.

Notes

For tender cookies, mix the flour in just until no dry streaks remain and chill the dough before baking. Refrigerate frosted cookies in an airtight container for up to 5 days; freeze unfrosted cookies and frost after thawing. For a dairy-free variation, use dairy-free butter and cream cheese.