Sweet Potato Cookies

Every time I bake these sweet potato cookies, the whole house smells like warmth and calm.

It’s that deep, rich scent of sweet potatoes mingling with brown sugar and cinnamon that instantly makes the kitchen feel alive.

These cookies remind me of those quiet evenings when you just want to bake for the joy of it, no reason needed.

The dough feels soft between your hands, almost silky, and when the cookies bake, they puff up gently and crack just a little on top—showing off that golden-orange glow that only sweet potatoes can give.

Each bite has a mellow sweetness, a little spice, and that melt-in-your-mouth tenderness that keeps you coming back for another one before you’ve even finished the first.

They’re the kind of cookies that make people stop mid-bite and smile—not because they’re fancy or overly rich, but because they feel honest.

Made with care, baked until just right, and simple enough to let the flavor of real sweet potato shine through.

When these cookies cool on the rack, you’ll know they were worth every minute spent in the kitchen.

Table of Contents

Sweet Potato Cookies Recipe

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup mashed cooked sweet potato (about 1 medium sweet potato)
2 tablespoons cornstarch (for a soft, thick texture)
Optional: 2 tablespoons sugar for rolling before baking

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract, then mix again until fully combined.
Stir in the mashed sweet potato and beat on medium speed until smooth and creamy.
Gradually add the dry ingredients into the wet mixture, stirring just until the dough comes together. Avoid overmixing to keep the cookies tender.
For extra softness, fold in cornstarch and mix until evenly incorporated. The dough should be soft but not sticky. If it feels sticky, chill it for 15–20 minutes.
Scoop out about 1½ tablespoons of dough and roll it into a ball. If desired, roll each dough ball in sugar for a light sparkle.
Place the cookie dough balls about 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges look set and the tops show slight cracks. The centers will still look soft but will firm up as they cool.
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 4 days.
To keep them soft longer, add a slice of bread inside the container—it helps maintain moisture. For longer storage, freeze the baked cookies for up to 2 months.
Simply thaw them at room temperature before serving, or warm them slightly in the microwave for a freshly baked taste.

What Makes Sweet Potato Cookies So Soft And Moist?

The secret to soft and moist Sweet Potato Cookies lies in the texture and natural moisture of the mashed sweet potatoes. When mixed into the dough, they keep the cookies tender and rich even after baking.

Natural Moisture From Sweet Potatoes: Sweet potatoes hold plenty of natural water, which helps the dough stay soft and prevents it from drying out during baking.
Butter And Brown Sugar: These ingredients add richness and create a soft crumb that keeps the cookies chewy inside.
Proper Baking Time: Slightly underbaking the cookies keeps the centers moist while the edges firm up just right.
Cooling Technique: Allowing the cookies to rest on the tray for a few minutes after baking helps lock in the moisture and finish the baking process evenly.

Can I Use Canned Sweet Potato Puree Instead Of Fresh Sweet Potatoes?

Yes, canned sweet potato puree can be used as a convenient alternative if you’re short on time. The texture and flavor are quite similar, but the final taste depends on how well you prepare it.

Check For Added Ingredients: Use canned puree that contains only sweet potatoes, without sugar or spices.
Adjust Moisture: If the canned puree seems watery, blot it gently with a paper towel before adding it to the dough.
Taste And Texture: Freshly mashed sweet potatoes offer a deeper, earthier flavor, while canned puree gives a smoother texture and a slightly lighter taste.

How Do I Prevent Sweet Potato Cookies From Spreading Too Much?

Getting the perfect cookie shape depends on how you handle your dough before baking. Too much spreading can make cookies flat instead of soft and thick.

Chill The Dough: Refrigerate the dough for 15–20 minutes before baking. This helps control spreading and keeps the cookies thick.
Check Butter Consistency: Overly soft or melted butter can cause cookies to spread more than desired. Make sure your butter is just softened, not melted.
Measure Flour Correctly: Using too little flour makes the dough loose, causing cookies to spread. Spoon and level your flour instead of scooping directly from the bag.
Avoid Overmixing: Overmixing can warm the dough and make it lose structure, leading to flatter cookies.

How Do I Get Those Perfect Cracks On Top Of Sweet Potato Cookies?

The signature cracked tops make these cookies look rustic and inviting. Getting them right depends on the dough and baking temperature.

Chilled Dough: Slightly chilled dough cracks more beautifully as it expands in the oven.
Sugar Rolling: Rolling each dough ball in granulated sugar before baking enhances those visible cracks and adds a light crust.
Right Oven Temperature: Baking at 350°F (175°C) allows the exterior to firm quickly while the inside continues to rise, creating natural cracks.
Don’t Flatten Before Baking: Letting the dough balls bake in their rounded shape encourages natural cracking as they puff up.

Can I Add Mix-Ins To Sweet Potato Cookies?

Absolutely, you can easily give your cookies a twist with delicious add-ins. Each ingredient adds a unique texture or flavor to match the soft cookie base.

Chopped Pecans Or Walnuts: Add a nutty crunch that balances the soft cookie texture.
White Chocolate Chips: Pair wonderfully with the earthy sweetness of sweet potatoes.
Dried Cranberries: Add a tangy touch that complements the cookie’s natural sweetness.
Coconut Flakes: Bring a light chewiness and subtle flavor that goes well with the spiced dough.

Why Are My Sweet Potato Cookies Too Dense Or Heavy?

Dense cookies often come from minor mistakes in mixing or measuring, but they’re easy to fix.

Overmixing The Batter: Mixing the dough too long develops gluten, making the cookies heavy. Stir only until ingredients combine.
Too Much Sweet Potato: Adding more than the recipe calls for makes the dough too moist and heavy. Measure your mashed sweet potato carefully.
Incorrect Flour Ratio: Not enough flour can make cookies overly soft and dense. The dough should be soft but not sticky.
Cold Ingredients: Use room-temperature butter and egg for smoother blending and lighter texture.

Can I Freeze Sweet Potato Cookie Dough For Later?

Freezing cookie dough is a great way to enjoy freshly baked cookies anytime.

Shape Before Freezing: Roll the dough into balls and place them on a tray to freeze until firm.
Storage Method: Once frozen, transfer dough balls to a sealed freezer bag or airtight container.
Baking From Frozen: Bake directly from the freezer by adding an extra 1–2 minutes to the baking time.
Shelf Life: The dough stays good in the freezer for up to 2 months without losing flavor.

How Do I Store Sweet Potato Cookies So They Stay Fresh?

Proper storage helps maintain their soft texture and natural flavor for days.

Airtight Container: Store cooled cookies in an airtight jar or box at room temperature for up to 4 days.
Add A Slice Of Bread: Place a small piece of bread in the container to keep cookies moist. The cookies absorb the moisture from the bread and stay soft longer.
Refrigeration: If you live in a warm area, store them in the fridge for up to a week. Let them come to room temperature before eating.
Freezing Baked Cookies: Freeze completely cooled cookies in a single layer before transferring to a freezer bag. They’ll stay fresh for up to 2 months.

How Can I Reheat Sweet Potato Cookies Without Drying Them Out?

Reheating properly helps bring back the fresh-baked texture and aroma.

Microwave Method: Warm one or two cookies at medium heat for 10–15 seconds. This softens them without drying.
Oven Method: Heat in a preheated 300°F (150°C) oven for about 4–5 minutes to restore crisp edges and a soft center.
Avoid Overheating: Too much heat will make them dry and crumbly instead of soft and chewy.

Can I Make Sweet Potato Cookies Gluten-Free?

Yes, they can be made gluten-free with the right flour and balance.

Use A Gluten-Free Flour Blend: Choose one with xanthan gum for better structure and texture.
Add A Little Extra Moisture: Gluten-free flours absorb more liquid, so add a tablespoon of mashed sweet potato if needed.
Chill The Dough: Helps the cookies hold shape better and prevents spreading.