Instead of pumpkin, these cookies are made with sweet potatoes. Molasses, brown sugar, cinnamon, cloves, nutmeg, and ginger give them an autumnal flavor.
Note: To make mashed sweet potato, pierce a medium size sweet potato all over with a fork then microwave on high for 4 minutes. Turn potato over, then microwave for another four minutes or until fork tender. Let cool then scoop out 1/2 cup of flesh.
- 1 1/2 cups plus 4 tablespoons all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 tablespoon blackstrap molasses
- 1/2 cup mashed sweet potato (see note)
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and light brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and molasses, and beat to combine. Add sweet potato puree and beat until well incorporated. Add dry ingredients to the bowl and mix until it just comes together. Wrap dough in plastic wrap (it will be soft) and chill in refrigerator for 1-2 hours.
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
Drop dough by rounded tablespoons onto prepared baking sheets. Bake until browned and darkened at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cooled cookies can be kept in a airtight container for up to 3 days.
Stand mixer, baking sheet, parchment paper