Description
Discover the irresistible recipe for sweet potato cheesecake cookies. Perfectly sweet, creamy, and easy to bake for any occasion!
Ingredients
- Sweet Potato Puree: Adds moisture and a naturally sweet flavor.
- All-Purpose Flour: The foundation of the dough. Use gluten-free flour if needed.
- Unsalted Butter: Ensures a rich and tender texture.
- Granulated Sugar and Brown Sugar: For balanced sweetness and caramel notes.
- Eggs: Bind the ingredients and provide structure.
- Vanilla Extract: Enhances the overall flavor.
- Spices: Ground cinnamon, nutmeg, and a pinch of ginger for warmth.
Instructions
1. Prepare the Sweet Potato Puree
- Wash, peel, and chop fresh sweet potatoes.
- Boil or steam until soft, then mash or blend into a smooth puree.
- Let the puree cool completely before using it in the dough.
2. Make the Cheesecake Filling
- Beat cream cheese with powdered sugar and vanilla until smooth and creamy.
- Transfer the filling to a piping bag or cover it and refrigerate to firm up.
3. Prepare the Cookie Dough
- Cream together butter and sugars until light and fluffy.
- Beat in the eggs, sweet potato puree, and vanilla extract.
- In a separate bowl, whisk together flour, spices, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
4. Assemble the Cookies
- Scoop the dough into balls and place them on a lined baking sheet.
- Using your thumb or the back of a spoon, create a small well in the center of each dough ball.
- Fill each well with chilled cheesecake filling.
5. Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack before serving.