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
- 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
In a medium bowl, melt butter in the microwave (about 15 seconds).
Add granulated sugar to melted butter and mix until well combined.
Add dark brown sugar and mix until well combined.
Add 1/4 cup sweet potato puree. Mix until combined. #leftovers
Add vanilla extract and mix until well combined.
In a separate bowl, add flour.
Add baking powder, salt and baking soda.
Add in CINNA-MON and mix until well combined.
Slowly incorporate dry ingredients into wet ingredients. Then, add cornbread crumbles and mix until well incorporated. Do not overmix.
Refrigerate for at least 30 minutes or overnight.
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.
Place on a parchment lined baking sheet and bake in the oven at 350°F for 7-10 minutes (or until lightly golden).
Cool for 30 minutes and frost with cranberry frosting. Top with dried cranberries and enjoy.
- Prep Time:5 minutes
- Cook Time:0 minutes
- Total Time:5 minutes
- Servings:1 cup frosting
- 1/2 cup butter, softened
- 1/4 cup jellied cranberry sauce
- 2 cup powdered sugar
Combine butter and cranberry and mix until well incorporated.
Slowly add powdered sugar and mix until combined.
#SpoonTip: If your frosting is too thin, add more sugar until you reach your desired thickness.
Add to a plastic bag, snip off the end, and pipe in a circular motion on each cookie.