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Sweet Potato Sugar Cookies
Jenné
These sweet potato sugar cookies are best made with a hand mixer or standing mixer. If you have neither, a bit of elbow grease will get the job done.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course
Dessert
Servings
16
cookies
Ingredients
1x
2x
3x
½
cup
vegan butter {Earth Balance}
½
cup
sugar
half white, half brown OR coconut sugar
3
tbsp
sweet potato puree
1
tsp
vanilla extract
1 ¼
cups
spelt flour OR unbleached all-purpose flour
1
tsp
baking powder
¼
tsp
salt
raw cane sugar
to garnish cookies
Instructions
Use a hand mixer or standing mixer to cream the vegan butter and sugar for about 3 minutes until fluffy.
Add sweet potato puree, and vanilla extract, and continue to mix.
Add the flour, baking powder, and sea salt slowly and mix to combine it all.
Gently roll the dough into a ball, and wrap with plastic wrap. Place in the fridge to firm for about 30 minutes.
Preheat oven to 350° and line two baking sheets with parchment paper.
Flour a workspace.
Use a floured rolling pin to roll the dough to about 1/5 inch thick.
Use a cookie cutter to cut out shapes, and place on baking sheet.
Repeat the dough rolling, and shape cutting with the remaining dough.
Top the cookies with a sprinkle of raw cane sugar.
Bake the cookies for 10 minutes.
Allow them to cool on a rack for 10 minutes before enjoying.
Store for up to a week in an airtight container.
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