Sweet Potato Cookies with Cinnamon Cream Cheese Frosting



INGREDIENTS
SWEET POTATO COOKIES: 

· 3 cups all-purpose flour 

· 1 tablespoon cornstarch 

· 1 teaspoon baking powder 

· 1 teaspoon baking soda 

· 3/4 teaspoon ground cinnamon 

· 1/2 teaspoon ground nutmeg 

· 1/2 teaspoon salt 

· 1 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed 

· 1 cup (2 sticks) butter, melted 

· 1 cup granulated sugar 

· 1 large egg 

· 2 teaspoons vanilla 

CINNAMON CREAM CHEESE FROSTING: 

· 8 oz cream cheese, softened 

· 4 tablespoons unsalted butter, softened 

· 1 teaspoon vanilla 

· 1 teaspoon cinnamon 

· 3 to 4 cups powdered sugar (add until desired consistency/firmness) 

· ground cinnamon sprinkled on top (optional)


Instructions
· In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. 

· In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract. 

· Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight. 

· Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. 

· Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick. 

· Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool. 

· For Cinnamon Cream Cheese Frosting: Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth. 

· Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.


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