Thanksgiving is upon us, only the best holiday of the entire year. I love Thanksgiving because there’s no stress of buying people presents — it’s the only holiday of the year that’s all about family coming together and eating until it hurts. So on this episode of Make it Into a Cookie, I decided to turn Thanksgiving into a COOKIE.
My favorite Thanksgiving dish is stuffing, so I made the base of the cookie cornbread stuffing inspired and then I took mashed sweet potatoes (I know you’ll have ’em, nobody likes that shit and there are tons of leftovers) and stuffed them inside. Lastly, I made a tangy cranberry frosting to balance out the sweetness of the cookie. All in all, we came up with a Sweet Potato Cornbread Stuffing Cookie.
It was pretty epic, and I hope you can enjoy these for your Thanksgiving too. Happy Turkey Day, people.
Sweet Potato Cornbread Stuffing Cookie
- Prep Time:45 minutes
- Cook Time:7-10 minutes
- Total Time:52-55 minutes
- Servings:12 cookies
- Medium
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1/2 cup sweet potato puree
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoon cinnamon
- 1 cup cornbread crumbles
- 1/2 cup dried cranberries
Ingredients
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Step 1
In a medium bowl, melt butter in the microwave (about 15 seconds).
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Step 2
Add granulated sugar to melted butter and mix until well combined.
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Step 3
Add dark brown sugar and mix until well combined.
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Step 4
Add 1/4 cup sweet potato puree. Mix until combined. #leftovers
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Step 5
Add vanilla extract and mix until well combined.
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Step 6
In a separate bowl, add flour.
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Step 7
Add baking powder, salt and baking soda.
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Step 8
Add in CINNA-MON and mix until well combined.
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Step 9
Slowly incorporate dry ingredients into wet ingredients. Then, add cornbread crumbles and mix until well incorporated. Do not overmix.
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Step 10
Refrigerate for at least 30 minutes or overnight.
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Step 11
Roll out two 1 tablespoon balls of cookie dough and flatten each ball into a pancake. Add one teaspoon of sweet potato puree on top of one pancake and sandwich the other pancake of dough on top. Seal the edges.
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Step 12
Place on a parchment lined baking sheet and bake in the oven at 350°F for 7-10 minutes (or until lightly golden).
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Step 13
Cool for 30 minutes and frost with cranberry frosting. Top with dried cranberries and enjoy.
Cranberry Frosting
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- Servings:1 cup frosting
- Easy
- 1/2 cup butter, softened
- 1/4 cup jellied cranberry sauce
- 2 cup powdered sugar
Ingredients
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Step 1
Combine butter and cranberry and mix until well incorporated.
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Step 2
Slowly add powdered sugar and mix until combined.
#SpoonTip: If your frosting is too thin, add more sugar until you reach your desired thickness.
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Step 3
Add to a plastic bag, snip off the end, and pipe in a circular motion on each cookie.