Recipe

Brown Angel Iced Sweet Potato Cookies Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400F degrees F.
Step #2 For the cookies: In a medium mixing bowl, baking powder, & salt, sift together the flour, nutmeg, baking soda, & set aside.
Step #3 Whisk together, with an electric mixer, the butter & sugar.
Step #4 Add the egg, butter extract, molasses, sweet potato & orange zest.
Step #5 Carefully fold dry ingredients into butter-sugar mixture with a rubber spatula.
Step #6 Stir in the pecans, if using.
Step #7 Drop spoonfuls of dough onto parchment-lined cookie sheet.
Step #8 Bake for 12 to 15 mins or until golden brown.
Step #9 Transfer to a wire rack to cool.
Step #10 Decorate with cream cheese icing.
Step #11 For the cream cheese icing: In a large mixing bowl, using an electric mixer, mix cream cheese, sugar, & butter on lowish speed until incorporated.
Step #12 Increase the speed to high, & mix until light & fluffy, about 5 mins.
Step #13 Add the maple or vanilla extract, & mix on high speed until incorporated.
Step #14 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.
Step #15 You can also warm the frosting in a microwave for a few seconds until smooth & drizzle the frosting onto the cookies.
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