Prep 30 mins
Cook 45 mins
An unusual tasty cookie!
- 1 1⁄4 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, room temperature
- 3⁄4 cup sugar
- 1 egg
- 1 tablespoon molasses
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups peeled and finely grated sweet potatoes
- 2 teaspoons orange zest, grated
- 1⁄2 cup pecans, chopped
Cream Cheese Icing
- 8 ounces cream cheese (room temperature)
- 2 cups confectioners' sugar
- 1⁄2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F.
- For the cookies: In a medium mixing bowl, sift together the flour, nutmeg, baking powder, baking soda, and salt, and set aside. Whisk together, with an electric mixer, the butter and sugar.
- Add the egg, molasses, butter extract, sweet potato and orange zest.
- Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula.
- Stir in the pecans, if using.
- Drop spoonfuls of dough onto parchment-lined cookie sheet.
- Bake for 12 to 15 minutes or until golden brown.
- Transfer to a wire rack to cool.
- Decorate with cream cheese icing.
- For the cream cheese icing: In a large mixing bowl, using an electric mixer, blend cream cheese, sugar, and butter on low speed until incorporated.
- Increase the speed to high, and mix until light and fluffy, about 5 minutes.
- Add the maple or vanilla extract, and mix on high speed until incorporated.
- Pipe the cream cheese frosting on cookies in any desired pattern with a piping bag or a plastic baggie with a hole cut at the corner.
- You can also warm the frosting in a microwave for a few seconds until smooth and drizzle the frosting onto the cookies.