Sweet Potato Honeybun Cookies

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Soft, spiced, and glazed to perfection, Sweet Potato Honeybun Cookies are the cozy treat you didn’t know you needed. With a rich blend of mashed sweet potatoes, brown sugar, cinnamon, and nutmeg, these cookies melt in your mouth with each bite. The crown jewel? A buttery honey glaze that channels the essence of a classic honeybun. These cookies bring all the warmth of a Southern bakery into your kitchen.

They’re perfect for holidays, afternoon coffee breaks, or anytime you’re craving something indulgent but homey. The natural sweetness of sweet potatoes paired with the spiced glaze gives these cookies a depth of flavor that’s both nostalgic and irresistible. Whether served warm or room temperature, they’re guaranteed to disappear fast.

Why You’ll Love This Sweet Potato Honeybun Cookies Recipe

• Combines the nostalgic flavor of honeybuns with a soft-baked cookie.
• Sweet potato adds moisture and natural sweetness.
• Perfectly spiced for cozy fall or winter treats.
• Easy to make in under an hour.
• Crowd-pleasing and great for gifting.

Preparation Phase & Tools to Use

To make Sweet Potato Honeybun Cookies, you’ll want to prepare a few key tools. A stand mixer or electric hand mixer is essential for creaming the butter and sugar until light and fluffy — this step ensures your cookies have the right texture. A baking sheet lined with parchment paper is a must to prevent sticking and ensure even baking. Use a cookie scoop for evenly sized portions, and a cooling rack is important for setting the glaze properly once baked. Lastly, a small saucepan will help you prepare the smooth, warm honey glaze that drizzles over the top.

Preparation Tips

Before starting, make sure your butter is at room temperature for easier mixing. Use well-mashed, cooked sweet potato (roasted or steamed — not canned pie filling) for a fresh, pure flavor. Don’t overmix the dough after adding flour, to avoid tough cookies. When making the glaze, stir constantly and keep the heat low to prevent scorching. Let cookies cool for a few minutes before glazing so it sets up nicely rather than running off. A sprinkle of chopped pecans on top adds crunch and a nutty finish, but it’s optional.

Ingredients for this Sweet Potato Honeybun Cookies Recipe

For the Cookies:

• 1 cup mashed cooked sweet potato (about 1 large sweet potato)
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the Honeybun Glaze:

• 1/4 cup unsalted butter
• 1/3 cup honey
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Optional Topping:

• 1/4 cup chopped pecans (for garnish)

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Step 1: Prepare the Sweet Potato

Peel, cube, and steam or roast the sweet potato until fork-tender. Mash it until completely smooth and measure out 1 cup. Let it cool to room temperature before using.

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Step 2: Cream Butter and Sugars

In a large mixing bowl, use a stand or hand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

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Step 3: Add Egg, Vanilla, and Sweet Potato

Mix in the egg and vanilla extract until fully incorporated. Add the cooled mashed sweet potato and mix until smooth and uniform.

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Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

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Step 5: Scoop and Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a medium cookie scoop to portion out dough onto the sheet, spacing 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and centers are set. Cool on a wire rack.

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Step 6: Make the Honeybun Glaze

While cookies cool, melt the butter in a small saucepan over low heat. Stir in the honey and cook until just bubbling. Remove from heat, whisk in the powdered sugar and vanilla until smooth and pourable.

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Step 7: Glaze the Cookies

Drizzle the warm glaze over the slightly cooled cookies using a spoon or piping bag. If desired, immediately sprinkle chopped pecans on top before the glaze sets.

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Step 8: Let the Glaze Set

Allow the cookies to sit on the wire rack until the glaze firms up slightly. Serve warm for a gooey experience or let them cool completely for a firmer glaze texture.

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Notes

For the best results, always use freshly cooked and mashed sweet potatoes. Roasting enhances their natural sweetness more than boiling or steaming. These cookies are meant to be soft and tender, almost cake-like, so don’t worry if the dough feels slightly sticky — that’s what gives them their pillowy texture. You can toast the pecans briefly before sprinkling for extra depth of flavor.

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Watch Out for These Mistakes While Cooking

• Using canned sweet potato pie filling: This often contains added sugar and spices, throwing off the balance of the recipe. Always use plain mashed sweet potato.
• Overmixing the dough: Once the dry ingredients are added, mix just until combined. Overworking the dough leads to dense cookies.
• Skipping the cooling phase before glazing: If cookies are too hot, the glaze will melt off instead of forming a luscious layer.
• Not measuring flour correctly: Spoon the flour into your measuring cup and level it off — too much flour makes the dough dry.
• Burning the glaze: Keep the heat low and stir constantly when making the honey glaze.

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Storage Instructions

Store Sweet Potato Honeybun Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To freeze, arrange in a single layer with parchment paper between layers and store in a sealed container or freezer bag for up to 2 months. Thaw at room temperature and warm slightly before serving, if desired.

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Estimated Nutrition

Per cookie (based on 24 servings):

• Calories: 160 kcal
• Carbohydrates: 23g
• Sugar: 14g
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 80mg
• Fiber: 1g
• Protein: 2g

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Frequently Asked Questions

How do I make sweet potato mash from scratch?

Peel and cube a sweet potato, then steam or roast until fork-tender. Mash with a fork or use a food processor for a smoother texture.

Can I use canned sweet potatoes?

It’s best to avoid canned varieties unless they’re plain and unsweetened. Canned pie filling contains added sugar and spices.

Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour. Results may vary slightly in texture.

Do I need to chill the dough?

No chilling required! These cookies are soft-baked and do not spread too much, so you can bake immediately.

Can I skip the glaze?

Yes, but the glaze is what makes them taste like a honeybun. If skipping, consider dusting with powdered sugar instead.

What’s the best way to drizzle the glaze?

Use a spoon, piping bag, or even a zip-top bag with the corner snipped off for easy drizzling.

Can I add spices like cloves or ginger?

You can! A pinch of ground cloves or ginger would deepen the warm flavor profile of the cookies.

How long will the glaze stay soft?

The glaze firms up within an hour but remains slightly soft to the touch. For a firmer glaze, let the cookies sit uncovered for several hours.

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Conclusion

Sweet Potato Honeybun Cookies are a heartwarming blend of Southern charm and cozy baking. With their tender crumb, spiced aroma, and signature honey glaze, they’re the perfect seasonal dessert or anytime indulgence. Simple ingredients, rich flavor, and that nostalgic honeybun twist make this a recipe worth repeating again and again.

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