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
Photo by Elena Besser
  • Step 1

    In a medium bowl, melt butter in the microwave (about 15 seconds).

  • Step 2

    Add granulated sugar to melted butter and mix until well combined.

  • Step 3

    Add dark brown sugar and mix until well combined.

  • Step 4

    Add 1/4 cup sweet potato puree. Mix until combined. #leftovers

  • Step 5

    Add vanilla extract and mix until well combined.

  • Step 6

    In a separate bowl, add flour.

  • Step 7

    Add baking powder, salt and baking soda.

  • Step 8

    Add in CINNA-MON and mix until well combined.

  • Step 9

    Slowly incorporate dry ingredients into wet ingredients. Then, add cornbread crumbles and mix until well incorporated. Do not overmix.

  • Step 10

    Refrigerate for at least 30 minutes or overnight.

  • 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.

  • 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).

  • 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
  • Step 1

    Combine butter and cranberry and mix until well incorporated.

  • 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.

  • Step 3

    Add to a plastic bag, snip off the end, and pipe in a circular motion on each cookie.