Description
Handheld holiday indulgence that combines soft, spiced sweet potato cookie dough with a tangy cheesecake center, finished with a cinnamon sugar sparkle.
Ingredients
- Sweet Potato Puree: 1 cup (from about 1 medium roasted sweet potato)
- All-Purpose Flour: 2 cups
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Unsalted Butter: 1/2 cup, softened (113 g)
- Granulated Sugar: 1/2 cup (100 g)
- Brown Sugar: 1/2 cup, packed (110 g)
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Cream Cheese: 6 ounces, softened (170 g)
- Powdered Sugar: 1/4 cup (30 g)
- Additional Cinnamon Sugar: 2 tablespoons (for sprinkling)
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat butter with granulated sugar and brown sugar until fluffy. Add egg, vanilla, and sweet potato puree to the butter-sugar mixture. Gradually mix the dry ingredients into the wet until combined.
- Prepare Your Cooking Vessel: Arrange prepared baking sheets on the counter with parchment paper and leave a bench space for assembling cookies.
- Assemble the Dish: In a small bowl, beat cream cheese with powdered sugar until smooth. Using a cookie scoop, portion dough into equal balls. Flatten each dough ball slightly, add about 1 teaspoon of cheesecake filling in the center, then cover with a second small piece of dough and seal edges tightly to enclose the filling.
- Cook to Perfection: Place filled cookies on the lined baking sheets leaving space between cookies. Lightly sprinkle tops with cinnamon sugar and bake at 350°F (175°C) for 12 to 14 minutes, until edges are lightly golden and tops look set.
- Finishing Touches: Remove from oven and let cookies rest on the baking sheet for 5 minutes to set. Transfer to a wire rack to cool further. Optionally dust with a little extra powdered sugar or drizzle with a thin maple glaze.
- Serve and Enjoy: Serve warm for a gooey cheesecake center or chilled for a firmer bite. Store leftovers in the refrigerator because of the cheesecake filling.
Notes
- Roast sweet potatoes instead of boiling for deeper caramelized flavor.
- Chill dough for 30 minutes if it becomes sticky to make assembly easier.
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Do not overfill the cookies to prevent leaking during baking.
- Freeze baked cookies in a single layer then transfer to a sealed container for up to 2 months.
Nutrition
- Serving Size: 1 cookie (approx)
- Calories: 190
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: sweet potato, cheesecake, cookies, holiday dessert, spiced cookies, Southern inspired