Yields: about 36 cookies Prep Time: 20 minutes Total Time: 1 hour
These cookies are chock full of beta carotene (which converts to vitamin A) as well as fiber from sweet potatoes and carrots. You can enjoy a sugar cookie, while getting a little extra nutrition at the same time! A bonus is they make a great cookie for celebrations, with the bright colors (plus a little turmeric colored frosting!)
For the cookies:
3/4 cup cooked and pureed sweet potato (about 1 cup raw)
1/4 cup cooked and pureed carrot (about 1/2 cup raw)
1 cup cane sugar
1 teaspoon vanilla
1/4 cup softened butter
1/4 cup oil (vegetable, avocado, coconut may add hint of flavor)
1 cup whole wheat pastry flour
1 cup unbleached white flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional - adds a hint of mild spice)
For the frosting:
2 1/2 cups powdered sugar
4 tablespoons softened butter
1 to 2 tablespoons whole milk (depending on thickness)
1 teaspoon pure vanilla extract
1/4 teaspoon ground turmeric
1. Preheat oven to 375 degrees Fahrenheit.
2. Roughly chop about 1 1/4 cups sweet potatoes and 2 medium carrots (3/4 cup). Cook as desired (steaming works great) and puree in food processor.
*Note: The sweet potatoes in the picture are more of a cream colored inside. I have used orange sweet potatoes and the ones above. It doesn't really matter or change the recipe.
3. To the food processor with the potatoes and carrots, add sugar, egg, vanilla, softened butter and oil. Process until well blended.
4. In a separate bowl, combine whole wheat pastry flour, unbleached white flour, baking soda, salt and nutmeg.
5. Gently incorporate wet ingredients into the dry ingredients and mix together.
6. On a parchment paper or silicone mat lined baking pan, scoop about 1 tablespoon of cookie dough and gently roll in hand to form a ball. Lightly flatten to bring shape to a disc and lay on baking sheet about 2 inches apart.
7. Bake for about 9-11 minutes until cookies are completely cooked through. Let cool on cooling rack.
8. For the frosting, whip (or use a handheld blender or food processor) together well until there are no lumps and apply frosting to cookies after they have cooled. Top with sprinkles if desired.
These little guys originally started out as a spring treat for a family celebration. I was bringing them to the whole family, which included many little hands and particular palates. We opened up the container, and (to my husband’s surprise), the cookies were polished off in a matter of minutes. They are fluffy, almost like the top of a cupcake.
Now, again, these do have butter and sugar, which, well, that is what makes things taste good. Honestly, I was a little concerned about the turmeric in the frosting. If you have had it, turmeric is not a subtle flavor. Yet, it has an amazing color to it (which, absolutely stains – good for coloring food, bad for your clothing)! However, the hint of turmeric did nothing to dissuade the little ones from the cookies. Again, I probably have sugar and butter to thank for that!
My husband had a really good idea as he was walking by the cooling cookies. He asked if I was going to make a sandwich, with the frosting in the middle. I hadn't thought of that, but we gave it a try, and it was quite the hit!
The carrots, and especially the sweet potatoes, act as a great replacement for flour, giving some fluff to the cookies. These are not crispy sugar cookies, but more along the lines of your softer variety. Whether it be for a simple weekday cookie making extravaganza, or a festive celebration, these cookies are a wonderful (and semi-nutritious) treat!
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*This post was originally posted April 5, 2015, but has since been updated to March 28, 2017.