If you are not making cookies right now then what are you even doing?
But seriously, I think that December is basically a month long cookie baking marathon and we all should be participating by baking up a least one batch of cookies. If not for yourself (although you really should be doing it for yourself) then for others. What better way to say something nice without saying anything at all then with homemade cookies? Cookie sharing is a language all on it’s own.
These here cookies are of the sweet potato kind, almost like pumpkin cookie, just a little less cakey and a little more sweet potatoy and are drizzled all over with a nice thick maple glaze that really just ties the hole cookie experience together. They are pretty simple to make, no extra steps or difficult anything. Just a spoon a scoop and the want and or need for a delicious cookie situation.
This cookie is going back into my baking marathon rotation next week when I go all out and bake like 6 batches of cookies .They were a hit and even requested so, you know, got to make the people happy. More like I have a couple extra sweet potatoes. HA!
Now to the cookies!
The stuff. Mashed sweet potato, flour, baking powder and soda, salt, cinnamon, brown sugar, coconut oil, vanilla, plant milk, powdered sugar, and last but not least, maple syrup.
Start by mixing the dry ingredients together into a big bowl, Then mix the sweet potato, oil, sugar, vanilla, and oh the milk in a separate bowl. Once mixed and completely combined, dump the wet into the dry and gently mix until a combined and dough has formed.
Now scoop equal sizes amounts of dough onto a cookie sheet the pop them into a preheated oven.
Some minutes later they are done. Nic ans golden brown and slightly domed. A little trick I do is once they come out of the oven I right away take two fingers and just slightly push he dome down a bit. It makes the cookies a little less pillowy and more chewy.
And then place them on a wire rack to cool.
In the meantime make the maple glaze. Mix maple and powdered sugar together until completely combined and is thick put still pourable.
Once cookies have cooled, drizzle on the maple glaze. And if you are feeling like it, add a little sprinkle situation. I added gold sparkly granulated sugar. It was a good idea.
As for the rest, you know what to do. Eat. share, eat some more. Do you.
-C
Maple glazed sweet potato cookies
maskes about 20
2 cup all purpose flour
1/2 reason baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweet potato mash
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1/3 cup melted but cooled coconut oil
2 tablespoons maple syrup (real shit please )
3/4 cup powdered sugar
1-2 teaspoons plant milk
Preheat oven to 350
In a large bowl whisk together the flour, baking soda and powder, salt, and cinnamon. In a separate bowl mix together the sweet potato mash, brown sugar, and coconut oil. Once completely combined add in the vanilla and milk and mix.
Pour wet ingredients into the dry and mix until combined and a dough forms. Scoop equal sized ball of dough and place on a baking sheet. The cookies will expand but not a lot. When the sheet is full, place into preheated oven and bake cookies for 10-12 minutes or unit they have puffed and turned a nice golden brown. Remove cookies from oven and very gently give each cookie a little smoosh, just to get rid of the dome. Transfer cookies to a wire rack to cool.
While cookies are cooling make glaze. Mix powdered sugar maple, and 1 teaspoon milk together until completely combined and glaze forms into a thick yet pourable consistency. If it is too thick add in a splash more of milk.
Once cookies are cooled, drizzle on maple glaze. And if you want, add a sprinkle situation before the glaze sets and hardens .
Eat.
Cookies will be good for about a week in an airtight container at room temperature. They also freeze amazingly.