Homemade Sweet Potato Honeybun Cookies 🍠🍪

Imagine soft, spiced cookies featuring the natural sweetness of mashed sweet potato, those warm “honeybun” spices of cinnamon and nutmeg, finished with a sweet glaze just like your favourite morning treat—and all baked into what feels like a cookie‑but‑cake hybrid. These Sweet Potato Honeybun Cookies bring comfort, flavour and a twist on the ordinary cookie repertoire.

Introduction

When you blend the mellow sweetness of baked sweet potatoes with cookie dough and honeybun‑style warming spices, you get a treat that’s both familiar and refreshingly different. As Chef Ina Garten might say: *“Make something with love and real flavour—then share it with someone you care about.”* This recipe captures that spirit: accessible ingredients, homey feel, impressive results.

In this article you’ll find the full ingredient list with clarified measurements, a step‑by‑step method, expert tips, health & safety notes, a nutrition & benefits table, internal links to further reading on our site, and 10 common FAQs that will cover your questions. Let’s get baking.

Why You’ll Love These Cookies

• They use mashed sweet potato—giving natural moisture, a mild sweetness and a twist beyond typical cookies.
• The flavour profile is “honeybun” style—warm spices (cinnamon, nutmeg), soft texture, a hint of glaze—making them feel special.
• The cookie shape makes them shareable, stackable and perfect for brunches, dessert trays or cozy nights.
• If you enjoyed our article on Honey & Pistachio Tart with a Crunchy Base, you’ll love how these cookies bring in a vegetable‑base (sweet potato) and twist the flavour into a cookie context.

Ingredients & Measurements

Here’s the full ingredient list with weights and detailed measures. This batch yields roughly **24 cookies**, depending on size.

For the Cookie Dough

• 1 cup (≈ 240 g) mashed sweet potatoes (cooked and cooled)
• ½ cup (≈ 113 g) unsalted butter, softened
• ½ cup (≈ 100 g) granulated sugar
• 1 large egg (≈ 50 g)
• 1 teaspoon vanilla extract
• 1½ cups (≈ 190 g) all‑purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

For the Honeybun‑Style Glaze (optional but highly recommended)

• ½ cup (≈ 60 g) powdered sugar
• 2‑3 tablespoons (≈ 30‑45 ml) milk or cream (adjust to achieve drizzle consistency)
• 1 tablespoon (≈ 15 ml) honey

Step‑by‑Step Method

Follow this method for best results — with commentary inspired by Chef Gordon Ramsay’s focus on technique and respect for ingredients.

1. Pre‑Bake Preparation

Preheat your oven to 350 °F (≈ 175 °C). Line two baking sheets with parchment paper or use silicone baking mats. Ensure your mashed sweet potato is cooked (baked or steamed) and fully cooled so it doesn’t add extra moisture issues.

2. Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (~2 minutes). Add the egg and vanilla extract and mix until well combined. Then stir in the mashed sweet potato until the mixture is uniform.

3. Combine Dry Ingredients & Make the Dough

In a separate bowl whisk together the flour, baking powder, salt, ground cinnamon and ground nutmeg. Gradually add the flour‑spice mixture to the wet mixture and stir until just combined — avoid over‑mixing to keep the cookies tender.

4. Portion & Bake

Using a cookie scoop or tablespoon, portion dough balls (~1½ tablespoons each) and place them about 2 inches apart on the prepared baking sheets. Lightly flatten each dough ball with the palm of your hand or bottom of a glass to about ½‑inch‑thick. Bake for ~10‑12 minutes, or until the edges are set and the centres just look done (they will continue to set while cooling).

5. Cool & Glaze

Remove from the oven and let the cookies sit on the baking sheet for ~2 minutes, then transfer to a wire rack to cool completely. If you’re adding the glaze: mix the powdered sugar, milk/cream and honey in a small bowl until smooth, then drizzle over the cooled cookies. Let the glaze set (~10 minutes) before serving or storing.

Expert Tips from Chef Ina Garten

• Use real mashed sweet potato: Bake or steam your sweet potato and mash thoroughly—avoid raw sweet potato or canned purée with excess moisture. This ensures the dough texture is correct.
• Room‑temperature butter and egg: Helps the ingredients combine smoothly and produce a tender crumb.
• Don’t over‑bake: Because sweet potato adds moisture, the cookies should be just set—not hard. They’ll firm up as they cool.
• Glaze only when fully cooled: If you drizzle while cookies are warm, the glaze may run off and not set properly.
• Storage tip: Store cooled cookies in an airtight container; if glazed, separate layers with parchment to prevent sticking.

Health & Safety Considerations 🍽️

• Ingredient handling: Ensure your sweet potato is cooked and handled with care—if using raw or under‑cooked sweet potato, texture will suffer. Also ensure eggs and butter are fresh.
• Allergen alert: Contains wheat (gluten), dairy (butter), and eggs. If serving guests with dietary restrictions, label accordingly or provide a variant.
• Moderation: These cookies are a special treat. While sweet potatoes bring extra nutrition, the cookies still contain sugar and butter—balance with mindful portioning.
• Storage: Store in a cool, dry place in an airtight container. If glazed, best consumed within 2‑3 days to maintain texture and flavour.

Nutrition & Health Benefits Table

Note: These values are approximate and for guidance only. Actual values depend on specific ingredients, sizes and serving counts.

Why This Cookie Works & Links for More

Sweet potato‑based desserts are increasingly popular because they incorporate a vegetable benefit into sweets—bringing moisture, natural sweetness and depth of flavour. As one article noted, “a simple cookie recipe that allows the natural flavours of the sweet potato to shine.” ([self.com](https://www.self.com/story/super-easy-sweet-potato-cookies))

If you enjoyed this cookie, you might also like our article on Sweet Potato Brownies – Rich & Moist or our guide on Honey‑Glazed Sweet Potato Casserole for further sweet‑potato dessert inspiration.

10 FAQs – Your Questions Answered

1. Can I use canned sweet potato or sweet potato puree instead of fresh mashed?
   Yes, but ensure it’s drained thoroughly and not overly moist. Excess moisture can cause the dough to spread too much or become too soft. Freshly baked and mashed sweet potato tends to give best texture.
2. What size cookie scoop should I use?
   A tablespoon (≈ 15 ml) or a small cookie scoop works well for ~24 cookies. Adjust number depending on size you prefer.
3. Can I make these gluten‑free?
   Yes — substitute the all‑purpose flour with a 1:1 gluten‑free flour blend that includes xanthan gum or other binder. Texture may vary slightly but should still be good.
4. Do I have to add the glaze?
   No — the cookies are delicious without glaze, but the honeybun‑style glaze adds sweetness, visual appeal and ties in the “honeybun” flavour profile. You can skip or use a light dusting of powdered sugar instead.
5. How far ahead can I make the dough and bake later?
   You can prepare the dough, chill it in a covered container for up to 24 hours, then portion and bake. Chilling helps with flavour and texture. Bake just before serving for freshest results.
6. My cookies spread too flat—what happened?
   Likely the dough was too warm (butter too soft) or the baking sheets weren’t chilled. Also ensure the mashed sweet potato wasn’t too moist. Chilling the dough or using cooler sheets helps.

8. How should I store leftovers and how long will they keep?
   Store cooled cookies in an airtight container at room temperature for up to 2‑3 days. If glazed, store in a single layer with parchment between for 2 days; any longer you might refrigerate to maintain texture.
9. Can I add nuts or raisins to the dough?
   Yes — you can stir in ~½ cup chopped pecans or walnuts for crunch, or ~½ cup raisins for extra chew and natural sweetness. Adjust fold‐in after dough is mixed.
10. Would these work for breakfast or brunch?
    Absolutely — given the sweet potato base and warm spice flavour, they fit well for morning gatherings or brunch trays. If you want, serve alongside Greek yogurt or fruit to balance.

12. Can I freeze the dough or baked cookies?
    Yes — You can freeze unbaked dough balls on a tray, then transfer to a bag and bake later (add ~1–2 minutes to bake time). Baked cookies freeze well up to 1 month; thaw at room temperature before serving.

Final Thoughts

These Homemade Sweet Potato Honeybun Cookies bring warmth, flavour and a creative twist on classic cookies. Whether you’re baking for a seasonal dessert tray, a brunch treat, or simply to brighten someone’s day, they hit the mark. As Chef Ina Garten may remind us: *“Baking should bring joy—use ingredients you like and share generously.”*

Enjoy every bite of that soft, spiced sweet potato base, warm honey‑bun glaze, and the satisfaction of something homemade. 🍠✨