Sweet Potato Pie Thumbprint Cookies

Course: Dessert

Cuisine: American, Fusion, Soul Food

Diet: Vegetarian

Prep Time: 15

Cook Time: 12

Chill Time: 30

Total Time: 57

Servings: cookies

Calories: 149kcal

Author: Jazzmine Woodard

Soft and sweet sugar cookies filled with classic sweet potato pie custard

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Equipment

2 sheet pans
parchment paper
1 stand mixer or hand mixer
2 mixing bowls
1 silicone spatula or kitchen spoon
1 whisk
2 measuring cups

Ingredients

For the Sugar Cookies

1 cup unsalted butter at room temperature
¾ cup brown sugar dark or light
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups flour sifted
2 teaspoons baking powder
1 teaspoon fine sea salt

For Sweet Potato Pie Custard

½ cup sweet potato puree
1 egg yolk
2 tablespoons brown sugar dark or light
2 tablespoons granulated sugar
2 tablespoons unsalted butter melted
1 tablespoon heavy cream
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon fine sea salt

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
Use mixer with paddle attachment or beaters to cream together butter, brown sugar, and granulated sugar until light and fully (about 2 to 3 minutes). Scrape down the mixing bowl then add the eggs, vanilla extract, and almond extract and beat until combined, pausing and scraping the bowl down, as needed.
Meanwhile, whisk together the flour, baking powder, and sea salt.
Add half the flour mixture to the butter mixture and beat until incorporated then stir in the other half of flour mixture by hand until cookie dough forms. Cover and chill the dough for at least 30 minutes.
To make the sweet potato pie custard filling: Combine the sweet potato puree, egg yolk, brown sugar, granulated sugar, melted butter, heavy cream, vanilla extract, cinnamon, nutmeg, and sea salt until uniform.
Divide dough into 16 equal roughly pieces then roll into balls. Place the dough balls on prepared baking sheets, leaving at least two inches between each, then use a large measuring cup to flatten one ball then a smaller measuring cup to press a well into the middle, leaving about a ½ inch "lip" around the well. Repeat with all cookie dough balls, dipping the measuring cups in flour between each one to prevent sticking.
Spoon and spread filling into the middle of each cookie dough round.
Transfer pans to oven and bake for 10 to 12 minutes, or until the cookies set and the edges begin to brown.
Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Preparation

Chilling the dough is important for a few reasons. For one, it makes it easier to handle and less sticky so you can shape it without loosing any. Chilled dough also spreads less so the cookies don't run into each other in the oven. Lastly, chilling the dough gives it time to "marinate" which helps hydrate the flour so they're nice and moist.

These cookies are so big--about four inches across once baked. But you can make them smaller if you like. Just divide the dough in to 32 pieces instead of 16 and divide the filling evenly.

I recommend using a one-cup measuring cup to flatten the cookies and a ¼ cup measuring cup is the perfect size for making the well in the middle. Dip them in flour between each press to help prevent sticking.

Storage

Because of the custard filling, these cookies need to be refrigerated just like sweet potato pie. Try not to stack the cookies in order to avoid them sticking together and the filling coming off. Store in an airtight container or zip-top bag and they'll keep for up to one week before they start to dry out. You can let them come to room temperature or warm up in the oven before eating.

Serving Size

Each cookie is two servings and this is reflected in the nutritional information at the bottom of the recipe card. If you eat a whole cookie, double the nutritional figures below to get an accurate accounting for yourself.

Nutrition