Description
Soft sugar cookies filled with no-bake sweet potato cream. Easy spiced filling with cream cheese and whipped cream. A handheld dessert with seasonal spice flavor.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ounces cream cheese, softened
- 1/2 cup packed light brown sugar
- 5 ounces sweet potato puree, cooked and cooled
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2/3 cup cold heavy cream
- 1 tablespoon granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Beat softened butter, oil, granulated sugar, and powdered sugar in a large bowl until smooth and fluffy, about 2 minutes.
- Add egg and vanilla extract, then beat until fully blended.
- Whisk together flour, baking powder, and salt in a separate bowl, then add to butter mixture and mix on low speed until just combined.
- Scoop dough into 9 equal portions using a large cookie scoop, place on prepared sheet spacing 3 inches apart, and gently press each into a disk about 1 inch thick.
- Use the back of a 1/4-cup measuring cup to press a shallow well into the center of each cookie, leaving a 1/2-inch border.
- Bake for 8 to 9 minutes until edges are set but centers look slightly underdone, then cool completely on the baking sheet.
- While cookies cool, beat cream cheese and brown sugar in a medium bowl until smooth.
- Mix in sweet potato puree, cinnamon, ginger, and nutmeg until evenly combined.
- In a separate chilled bowl, whip cold heavy cream with granulated sugar and vanilla extract on high speed until stiff peaks form, about 2 minutes.
- Gently fold whipped cream into sweet potato mixture until no white streaks remain, then transfer filling to a piping bag fitted with a large round tip.
- Pipe a generous mound of filling into the center well of each cooled cookie, gently tap the bottom of each cookie on the counter to settle the filling, and serve immediately or refrigerate up to 4 hours.
Notes
- For the filling, use roasted sweet potato puree that is cooked and cooled completely.
- Ensure cream cheese and butter for the filling are softened before mixing.
- Serve immediately or refrigerate the finished cookies for up to 4 hours.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking and Piping
- Cuisine: American