Description
Soft, spiced, and glazed to perfection, Sweet Potato Honeybun Cookies bring a nostalgic twist to your favorite baked goods. These cookies blend mashed sweet potatoes, warm spices, and a buttery honey glaze that mimics the flavor of a classic honeybun — but in cookie form. Perfect for anyone looking for quick breakfast treats, fall baking ideas, easy dessert recipes, or cozy food ideas that feel like home. Whether you serve them warm or cooled, they’ll be the star of any snack or dessert table.
Ingredients
1 cup mashed cooked 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
1/4 cup unsalted butter (for glaze)
1/3 cup honey
1/2 cup powdered sugar
1/2 tsp vanilla extract (for glaze)
1/4 cup chopped pecans (optional garnish)
Instructions
1. Peel, cube, and steam or roast the sweet potato until fork-tender. Mash it smooth and let it cool.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the egg and vanilla extract, then stir in the cooled mashed sweet potato until smooth.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Add the dry ingredients to the wet mixture, stirring just until combined.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Scoop cookie dough onto sheet, spacing 2 inches apart.
7. Bake 10–12 minutes or until edges are golden and centers are set. Transfer to a wire rack to cool slightly.
8. In a small saucepan, melt butter for glaze, stir in honey, and bring to a gentle bubble. Remove from heat, whisk in powdered sugar and vanilla.
9. Drizzle glaze over slightly cooled cookies using a spoon or piping bag.
10. Sprinkle chopped pecans on top before glaze sets, if using. Let glaze firm up before serving or storing.
Notes
Always use fresh sweet potato mash, not canned pie filling, for best flavor and texture.
Let the cookies cool slightly before glazing to avoid runoff.
Toast the pecans briefly before sprinkling to enhance their nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: sweet potato cookies, honeybun cookies, fall baking, easy dessert, quick snack