Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Sweet Potato and Ginger Cookies are not just another dessert - they're a magical fusion of comforting sweet potato warmth and zesty ginger spice that will make your taste buds dance with joy. Imagine a cookie that's soft, chewy, and packed with unexpected flavors that'll have everyone asking, "What's your secret ingredient?" Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cookies right from your home kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 egg
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, white sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add the mashed sweet potatoes and egg to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, baking soda, and salt to ensure even distribution of spices and leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingertips to create a slightly rounded shape.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and sweet potatoes are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and prevent toughness.
- Measure ingredients precisely: Baking is a science, so use proper measuring cups and level off dry ingredients for consistent results.
- Check sweet potato moisture: If your mashed sweet potatoes are too wet, drain excess liquid to prevent overly soft cookies.
- Chill the dough: For thicker, more controlled cookies, refrigerate dough for 30 minutes before baking.
- Use parchment paper: This prevents sticking and ensures even baking with easy cookie removal.
- Watch baking time carefully: Ovens vary, so start checking cookies at 20 minutes to prevent burning.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
