Gluten Free Sweet Potato Cookies with Cream Cheese Icing

These cookies turn out to be more like little cakes because of their moist and flavorful  taste.   I love making them in the fall because of their flavor and how they make my kitchen smell.  (If preferred you can substitute pumpkin in place of the sweet potato in the same measurement)  I have done both and there is not a lot of difference in the consistency.  However, you can argue the difference nutritionally:  but both have good and bad aspects as shown in the chart below taken from prevention.com: 

Truth be told...the sweet potato is just easier to work with and I need all the help I can get!

Here is what you will need:

1 cup of butter softened

2 cups of sugar

2 eggs

2 teaspoons of vanilla

3 cups of boiled and mashed sweet potatoes

2 teaspoons each of baking powder and baking soda

1 teaspoon of salt

1 1/2 teaspoons each of cinnamon and nutmeg and pumpkin spice

4 cups of all purpose gluten free flour 

You are welcome to make your own cream cheese frosting whipping 3 ounces butter, 3 ounces cream cheese (both softened), combined with 2 cups powdered sugar and 1 teaspoon of vanilla.  OR you can buy Betty Crocker pre made.  (The cookies don't care)

                                                                     

                                                      Preheat your oven to 350 degrees

                                             Combine all your dry ingredients and mix well. 

 

                                 Use whatever gluten-free, all purpose flour you like.  I prefer Sans.

Beat your remaining ingredients with a mixer, on low until well combined. 

Start with your eggs, one at a time, then butter and vanilla.

Place about 1 Tablespoon of dough, rolled and pressed downward.  

                     You can place them relatively close together as they do not spread much.

Bake for 7 minutes,  pat down with two or three fingers and bake 7 more minutes.

               Because these cookies have a cake like texture, they will stay "balled" so pressing in the middle of the bake is important for icing them later.

Remove from oven, let cool and ice.  This recipe will make about 80 cookies! 

 

 

 

                          At least one day a year, my neighbors LOVE THIS CHICK!