These cookies are sweet-but-not-too-sweet, jam-packed with baking spices, and altogether irresistible. Sweetpotato puree in the dough adds fiber, nutrients, and helps cut down on the butter—but even better, it helps keep the cookies deliciously tender for days and days.
Make them for fall and winter holidays, for gift-giving, or whenever you’re in the mood for something special.
Sweetpotato Gingerbread Cookies
Makes 3 1/2 to 4 dozen 3- to 4-inch cookies
Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
2 cups packed brown sugar, ideally dark brown
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup orange-fleshed sweetpotato puree (see this page for how to make sweetpotato puree)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Icing, jimmies, sprinkles, or other decorations (optional)
Instructions:
In a large bowl, gently whisk the flour, ginger, cinnamon, allspice, cloves, baking soda, and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, beat the brown sugar and butter on medium-high until well combined, about 1 minute. Add the sweetpotato, molasses, egg, and vanilla and beat on medium-high for 2 minutes, scraping down the bowl as necessary (it’s okay if the mixture looks a little grainy).
With the mixer on low, slowly add the flour mixture. Mix until just combined (the dough will be very soft and sticky).
Arrange 4 sheets of plastic wrap on a work surface and roughly divide the dough between them. With barely damp hands, pat each into a 3/4-inch-thick round. Wrap the rounds tightly and refrigerate for at least 3 hours or as long as 3 days. (You can also freeze the rounds for up to a few months. Thaw overnight in the refrigerator before proceeding.)
Preheat the oven to 375°F. Line two large baking sheets with parchment and set aside.
Generously flour a work surface. Roll one round of dough out to 1/4-inch thick (keep the others refrigerated). Cut the dough into shapes with floured cookie cutters, arranging the shapes 1/2 inch apart on the prepared baking sheets. Reroll the dough scraps and repeat until the whole round has been used.
Bake the cookies until set and slightly browned at the edges, about 8 minutes (or 10 to 12 minutes if you like them more chewy). Let cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Repeat with the remaining rounds of dough.
Once the cookies are completely cool, if you like, add icing, jimmies, sprinkles, or other decorations.
