The leaves are changing, and the kids are back at school, well mostly, sorry for anyone who isn't an empty nester, thank god mine are gone. As the summer is winding down, I'm getting so excited for fall. I've always told my family I am a Holiday cooker and baker, and I so am. I'll spend hours in the kitchen for Thanksgiving and Christmas to feed my family and relatives.
These cookies are a great introduction to fall baking. The cinnamon flavor packs an incredible punch, and the sweet potato is such an excellent complement. It reminded me so much of a cinnamon roll cookie. Let me know if you think the same!
1 cup cane sugar
1/4 cup dark brown sugar
cup nondairy butter (soften)
1 tsp vanilla extract
1/3 cup + 1 tbsp sweet potatoes (puree)
1 1/2 cups unbleached all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/3 cup cane sugar
2 tsp ground cinnamon
Cinnamon Cream Cheese:
8 oz nondairy cream cheese (softened)
1/4 cup nondiary butter (softened)
1 tsp vanilla
1 tsp cinnamon (exta cinnamon to sprinkle on top)
3 cups powdered sugar
In a large bowl, cream butter and sugars with a hand or stand mixer.
Add in sweet potato and vanilla until smooth. Set aside.
In a medium bowl, whisk flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Combine with wet ingredients until a dough forms. (it will be very soft)
Cover the dough and chill for 30 minutes ( do not skip this step)
Preheat oven 350F and line baking sheets with parchment paper
Scoop out 2 tbsp of dough and roll into a ball. Roll in cinnamon sugar and place on a baking sheet. Slightly flatten and Repeat.
Bake for 11 minutes. Allow to cool and move to a cooling rack to cool completely.
Prepare Cinnamon cream cheese frosting:
In a standing mixer, cream butter, and cream cheese
add vanilla and cinnamon
add 1 cup of powdered sugar at a time, beat until smooth
Spread over each cookie and sprinkle with cinnamon
Please share with family and friends who will enjoy this recipe.