Description
Soft, chewy, and full of fall flavor—these Sweet Potato Cookies with maple glaze are the perfect cozy treat. Easy to make and topped with crunchy pecans!
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- 1 cup (2 sticks) butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup sweet potato purée
- 1 large egg
- 2 tsp pure vanilla extract
- 1 ½ cups toasted pecans, chopped
For the Maple Glaze
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- 1 Tbsp milk
- Pinch kosher salt
- ¾ cup toasted pecans, finely chopped
Instructions
- Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in sweet potato purée, egg, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans.
- Scoop 1-inch dough balls onto prepared baking sheets, spacing them 2 inches apart.
- Bake for about 10 minutes, until golden and just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare the glaze: whisk powdered sugar, maple syrup, milk, and salt until smooth.
- Drizzle glaze over cooled cookies and sprinkle with finely chopped pecans.
Notes
- Chill the dough for 30 minutes before baking if you want a slightly thicker cookie.
- Toasting the pecans enhances their flavor and adds extra crunch.
- Don’t overbake—the cookies should remain soft in the center.
- Make ahead by preparing the dough a day in advance and refrigerating until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 10 minutes