Sweet Potato Cookies

My earliest memory of warm, golden-baked cookies is tied to a rainy afternoon when the fragrance of roasted sweet potato filled the kitchen and drifted into every corner of the house.

I had mashed the tender sweet potato, stirred it into buttery dough, and watched as the oven transformed the mixture into soft, slightly crisp-edged rounds that glowed like sunshine against the grey sky.

One bite of those cookies—moist on the inside with a gentle spice whisper of cinnamon and nutmeg—felt like a hug in pastry form.

Months later, I returned to that recipe, refined the measurements, chilled the dough just right, and learned how to coax those cookies into the perfect shape: smooth, slightly domed tops, evenly browned edges, and centers that remain tender when you bite in.

What began as a cozy experiment turned into a small ritual: produce mashed sweet potato, measure and mix with care, slide the sheet into the oven, then wait for that gentle crackle and steam to rise.

When I pull them out, I know they’ll hold their shape and deliver exactly the texture I was chasing.

Here’s a recipe that recreates that moment—the careful balance of spices, the tape-measure precision of flour and leavening, the timing that makes the difference between chewy and just cooked.

Every cookie will come out the same as that first magical batch: golden rim, tender center, a whispered sweetness that makes you close your eyes.

Sweet Potato Cookies Recipe

Ingredients

1 cup mashed sweet potato (from about 1 medium sweet potato)
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons cornstarch
Optional: 2 tablespoons granulated sugar for sprinkling before baking

Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Peel and cube the sweet potato, then boil or steam until tender. Mash it smoothly and let it cool completely before using.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 2–3 minutes.
Add the mashed sweet potato, egg, and vanilla extract. Beat again until well combined and creamy.

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cornstarch until evenly mixed.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
Cover the bowl and refrigerate the dough for at least 30–40 minutes. This helps the cookies hold their shape and enhances flavor.

Scoop about 1½ tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets, leaving space for spreading.
If desired, lightly flatten the tops with your fingers and sprinkle a bit of granulated sugar over each one for a gentle sparkle.
Bake for 10–12 minutes, or until the edges are set and lightly golden while the centers still look soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To keep them soft longer, place a small piece of bread inside the container to maintain moisture.

For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temperature when ready to serve.
You can also freeze unbaked cookie dough balls—just bake directly from frozen, adding 1–2 extra minutes to the baking time.

What Makes Sweet Potato Cookies Soft And Chewy?

The secret behind soft and chewy sweet potato cookies lies in the right balance of ingredients and baking technique.

Moisture From Sweet Potatoes: The natural moisture in mashed sweet potatoes keeps the dough soft and gives the cookies a tender bite.
Proper Butter And Sugar Ratio: Creaming butter and sugar together traps air, helping the cookies stay soft instead of hard.
Use Of Cornstarch: Cornstarch creates a delicate texture and prevents over-spreading while baking.

Do Not Overbake: Remove cookies when edges are just set and centers still look slightly underdone; they’ll finish cooking as they cool.
Chilling The Dough: Cooling the dough before baking helps retain shape and ensures a chewy, dense center.

Why Add Spices To Sweet Potato Cookies?

Spices bring warmth and depth to sweet potato cookies, balancing their natural sweetness beautifully.

Cinnamon Adds Comforting Warmth: Cinnamon enhances the earthy flavor of sweet potatoes, making the cookies taste cozy and balanced.
Nutmeg Lifts The Aroma: Nutmeg gives a light nutty fragrance that rounds out the overall flavor.
Ginger Gives A Gentle Kick: Ginger adds mild heat and brightness that keeps the cookies from tasting overly sweet.

Perfect Spice Blend: Using a combination of these three creates a bakery-style taste that feels naturally rich and flavorful.

How To Mash Sweet Potatoes For The Best Texture?

Smooth mashed sweet potatoes make a big difference in how your cookies turn out.

Boil Or Steam Until Tender: Cook peeled sweet potato chunks until soft enough to mash easily with a fork.

Drain Well Before Mashing: Too much water can make the dough wet and cause spreading during baking.
Mash Until Completely Smooth: Use a fork, potato masher, or immersion blender for an even texture.
Let It Cool Fully: Warm mash can melt butter and ruin the dough’s consistency.

How Long Do Sweet Potato Cookies Last?

Sweet potato cookies have a good shelf life if stored correctly.

At Room Temperature: They stay soft and tasty for up to 5 days.
In The Freezer: Store for up to 2 months in airtight containers.

Before Baking: Raw cookie dough balls can be frozen and baked straight from the freezer.
After Baking: Let them cool fully before freezing to avoid ice crystals.

Can You Make Sweet Potato Cookies Ahead Of Time?

Making sweet potato cookies in advance is a great way to save time while keeping the flavor perfect.

Prepare The Dough Early: You can make the dough up to 2 days in advance and keep it covered in the refrigerator.
Bake And Freeze: Fully baked cookies can be frozen in airtight containers for up to 2 months.
Reheat For Freshness: Warm baked cookies for a few seconds in the microwave or a low oven to restore softness.

Shape Before Freezing: Scoop dough balls and freeze them on a tray, then store in bags for quick future baking.

Why Did My Sweet Potato Cookies Spread Too Much?

Cookies spread when the dough gets too warm or the ingredient balance is off.

Butter Was Too Soft Or Melted: Use softened butter, not melted, to maintain structure.

Too Little Flour: A slightly thin dough won’t hold shape; add a bit more flour if needed.
Warm Dough: Always chill your cookie dough before baking to prevent spreading.
Hot Baking Sheet: A warm pan can cause early melting; use a fully cooled sheet for each batch.

Can I Use Canned Sweet Potato Or Puree Instead Of Fresh?

Using canned puree is possible, but there are a few adjustments to make sure your cookies turn out just right.

Choose 100% Pure Sweet Potato: Avoid canned pie filling since it contains sugar and spices.
Drain Extra Liquid: Canned puree can be watery, so blot it with a paper towel to remove moisture.

Adjust The Texture: If the dough feels too soft, add 1–2 tablespoons of flour to balance it out.
Flavor Consideration: Freshly mashed sweet potato gives a deeper, more natural sweetness than canned.

How To Keep Sweet Potato Cookies Fresh For Days?

Proper storage keeps your cookies soft and flavorful long after baking.

Store In An Airtight Container: This prevents air exposure that can dry the cookies.
Add A Bread Slice: A small piece of bread inside the container keeps moisture trapped and cookies soft.
Keep At Room Temperature: They stay fresh for up to 5 days when stored properly.

Freeze For Longer Storage: Place cooled cookies in freezer-safe bags for up to 2 months. Thaw at room temperature when needed.
Avoid Refrigeration: The fridge can make cookies hard and alter their flavor.

What Can I Add To Sweet Potato Cookies For Extra Flavor?

A few simple add-ins can turn these cookies into something even more special.

Chopped Pecans Or Walnuts: Add crunch and a nutty flavor that pairs beautifully with sweet potatoes.
White Chocolate Chips: Their creamy sweetness complements the spices perfectly.
Toasted Coconut Flakes: Introduce a light chewiness and tropical note.

Maple Syrup Glaze: Drizzle over cooled cookies for a rich finish and glossy appearance.

Can I Make Sweet Potato Cookies Without Eggs?

Yes, you can make egg-free cookies that are still soft and delicious with a few easy swaps.

Use Mashed Banana Or Applesauce: Replace each egg with ¼ cup of either for moisture and binding.

Flaxseed Mixture: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit before adding to the dough.
Yogurt Substitute: ¼ cup plain yogurt can also replace one egg for a tender texture.
Adjust Baking Time: Egg-free dough may take an extra minute or two to bake through.

Why Do My Sweet Potato Cookies Turn Out Dry?

Dry cookies usually mean too much flour or overbaking.

Measure Flour Correctly: Spoon flour into the cup and level it off instead of packing it tightly.
Do Not Overmix: Too much mixing after adding flour can make the dough tough.
Shorten Baking Time: Bake just until the edges are firm; the center should stay soft.

Check Sweet Potato Moisture: If your mash is too dry, add a tablespoon of milk to moisten the dough.

What Is The Best Way To Serve Sweet Potato Cookies?

Serving them warm enhances their soft, melt-in-your-mouth texture and brings out the flavors.

Serve Warm With Milk: A classic pairing that makes each bite even cozier.

Add A Scoop Of Ice Cream: For a dessert-style twist, serve warm cookies with vanilla or cinnamon ice cream.
Drizzle With Maple Syrup: Adds shine and enhances the cookie’s natural sweetness.
Pair With Hot Drinks: Coffee, tea, or hot chocolate all balance the gentle spice in these cookies perfectly.