Cream Cheese Sweet Potato Cookies (Small Batch Makes 4 Cookies)

 

 

Cream Cheese Sweet Potato Cookies (Small Batch, Makes 4 Cookies)

 

 

  

If you’re looking for the perfect cozy fall treat, these Cream Cheese Sweet Potato Cookies are a dream! Soft, chewy, and full of warm cinnamon flavor — they taste just like a comforting slice of sweet potato pie in cookie form.

This small-batch recipe makes just 4 cookies, perfect for when you’re craving something sweet but don’t want a whole batch. Each bite is soft, slightly creamy, and filled with that irresistible autumn flavor.

   Asked Questions

 Q: Can I use canned sweet potato puree?

A: Yes! Just make sure it’s 100% pure sweet potato — not sweetened or spiced pie filling.

Q: Can I double the recipe?

A: Absolutely. Just multiply all the ingredients evenly.

 Q: Do I need to chill the dough?

A: It’s optional, but chilling helps the cookies hold their shape better and enhances the flavor.

 Q: How should I store them?

A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Q: Can I freeze the dough?

A: Yes! Scoop the dough into balls, freeze, and bake from frozen — just add 1–2 minutes to the baking time.

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These Cream Cheese Sweet Potato Cookies are the ultimate cozy treat for fall — soft, sweet, and filled with warm spice. Whether you enjoy them with a cup of tea, coffee, or a chilly autumn evening, they’re sure to bring comfort in every bite.

Perfect for small households, spontaneous cravings, or anyone who loves seasonal baking in small batches.

 

Tips for Perfect Sweet Potato Cookies:

 Measure accurately: Because this is a small batch, even small measurement differences can change the texture.

Don’t overbake: They should look slightly underdone in the center — that’s what keeps them soft and chewy.

Chill the dough: if you want thicker cookies that spread less.

Round them while warm: using a circular cookie cutter or cup for a bakery-style finish.

Use real sweet potato puree:(not pie filling) for the best flavor and texture.

 Ingredients (Makes 4 Cookies):

* 43 g 100% pure sweet potato (mashed and cooled)

* 56 g unsalted butter, melted

* 50 g light brown sugar

* 25 g granulated sugar

* 1 small egg yolk

* ¼ tsp vanilla extract

* ¼ tsp baking soda

* ¼ tsp salt

* ¼ tsp ground cinnamon

* 65 g all-purpose flour

 

  Instructions:

1.  Prepare the sweet potato: 

   Cook and mash your sweet potato until smooth, then allow it to cool completely.

2.  Mix the wet ingredients: 

   In a bowl, whisk together the melted butter, light brown sugar, and granulated sugar until combined. Add the egg yolk, vanilla extract, and sweet potato. Mix until smooth and creamy.

3.  Add the dry ingredients: 

   Stir in the flour, baking soda, salt, and cinnamon. Mix until just combined — don’t overmix. The dough should be soft and slightly sticky.

4. Chill (optional but recommended):

   Chill the dough for 15–20 minutes if you want thicker cookies.

5. Bake:

   Preheat the oven to **180°C (350°F)**. Line a baking sheet with parchment paper.

   Scoop out 4 equal portions of dough and place them on the sheet, leaving space between each cookie.

6. Bake for 8–10 minutes:

   Bake until the edges are set but the centers look slightly soft — they’ll continue to cook as they cool.

7. Shape and cool:

   If your cookies spread, use a round cup to gently swirl and shape them back into perfect circles while still warm.

   Let cool completely before serving.