Spiced Sweet Potato Cookies
One portion of this dish contains about 1g of protein, 4g of fat, and Head to the store and pick up ground cloves, salt, blackstrap molasses, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.
Instructions
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. 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.