11 Purple Sweet Potato Christmas Cookies Ideas

Soft and Chewy Purple Sweet Potato Cookies

Soft and chewy purple sweet potato cookies are a delightful twist on the traditional cookie, bringing a vibrant color and a unique flavor profile to your holiday baking. These cookies are not only visually appealing but also packed with nutrients, making them a wholesome treat for your festive gatherings. The natural sweetness of the purple sweet potato guarantees a rich flavor, while the soft and chewy texture makes them irresistible!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare Purple Sweet Potato: If you haven’t done so already, cook the purple sweet potato until it is tender. You can either steam or bake it. Allow it to cool before mashing it until smooth.
3. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
5. Add Wet Ingredients: Beat in the mashed purple sweet potato, vanilla extract, and the egg to the butter and sugar mixture. Mix until well-combined.
6. Combine Mixtures: Gradually add the dry flour mixture into the wet mixture, mixing just until the ingredients are incorporated. Be careful not to overmix; the dough should be soft and slightly sticky.
7. Add Chocolate Chips: If desired, fold in the chocolate chips gently into the cookie dough.
8. Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie, as they will spread during baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly undercooked, which will contribute to the chewy texture.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your festive purple sweet potato cookies, perfect for sharing with family and friends during the holiday season!

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Purple Sweet Potato Snickerdoodles

Purple sweet potato snickerdoodles are a fun and colorful twist on the classic cinnamon-sugar cookie. This delightful treat combines the comforting flavors of snickerdoodles with the natural sweetness and vibrant hue of purple sweet potato, creating a cookie that is not only festive but also nutritious. Perfect for holiday gatherings or as a special treat, these cookies are sure to impress both friends and family with their unique appearance and flavor.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy removal of the cookies.
2. Prepare the Sweet Potato: If not done already, cook the purple sweet potato until it’s tender. Allow it to cool, then mash it until smooth.
3. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and 1 tsp of cinnamon. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Continue until the mixture is light and fluffy.
5. Incorporate Wet Ingredients: Add the mashed purple sweet potato, egg, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth.
6. Combine the Mixtures: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until everything is incorporated. Be careful not to overmix; the dough should be soft and slightly sticky.
7. Prepare Coating: In a small bowl, mix the additional granulated sugar with the remaining 2 tsp of cinnamon. This will be used to coat the cookies.
8. Shape Cookies: Scoop out tablespoon-sized amounts of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
9. Bake Cookies: Place the cinnamon-sugar coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your vibrant and delicious purple sweet potato snickerdoodles as a festive treat this holiday season!

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Festive Purple Sweet Potato Gingerbread Cookies

Festive purple sweet potato gingerbread cookies are a delightful and colorful take on traditional gingerbread cookies, perfect for the holiday season. With the warm spices of ginger, cinnamon, and nutmeg blending harmoniously with the subtle sweetness of purple sweet potato, these cookies not only boast a unique flavor but also a vibrant hue that will brighten any festive gathering. Ideal for decorating with icing or enjoying plain, these cookies are bound to become a holiday favorite.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until tender—the best methods are steaming or boiling. Once cooked, allow it to cool and then mash it until smooth without any lumps.
3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Make sure the dry ingredients are well mixed to guarantee even seasoning throughout the cookies.
4. Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar using an electric mixer on medium speed. Mix until the mixture is creamy, light, and fluffy, which should take about 2-3 minutes.
5. Add Wet Ingredients: To the butter and sugar mixture, add the mashed purple sweet potato, egg, and vanilla extract. Mix until everything is well combined and the mixture is smooth.
6. Combine the Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Use a spatula or the mixer on low speed to mix until just combined. Avoid overmixing to guarantee your cookies stay soft and chewy.
7. Scoop out the Cookies: Utilize a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes, or until the edges are set and the tops are just starting to crack. The cookies should still look slightly soft in the center.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate (Optional): Once cooled, you can decorate your festive gingerbread cookies with icing, sprinkles, or other decorations as desired. Enjoy your colorful and delicious holiday treats!

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Purple Sweet Potato Chocolate Chip Cookies

Purple sweet potato chocolate chip cookies are a delicious and visually stunning dessert that brings a fun twist to the classic chocolate chip cookie. The use of vibrant purple sweet potatoes adds natural sweetness and a beautiful color, while the chocolate chips provide a rich, indulgent flavor. These cookies are perfect for holiday gatherings or any festive occasion where you want to impress your friends and family with something unique yet familiar.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until it is tender using methods like steaming or boiling. Once it has cooled down, mash it until smooth, confirming there are no lumps.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients thoroughly will guarantee even distribution in the batter.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Wet Ingredients: Next, incorporate the mashed purple sweet potato, egg, and vanilla extract into the butter and sugar mixture. Mix on medium speed until everything is well blended and smooth.
6. Combine Mixtures: Gradually add the dry ingredients mixture to the wet ingredients, mixing gently using a spatula or on low speed. Stir until just combined to avoid overmixing, which can lead to tougher cookies.
7. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, ensuring that they are evenly distributed throughout the mixture.
8. Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet. Make sure to leave enough space between each cookie, roughly 2 inches apart, as they will spread while baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft.
10. Cool Down: Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious purple sweet potato chocolate chip cookies!

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Vegan Purple Sweet Potato Oatmeal Cookies

Vegan purple sweet potato oatmeal cookies are a delightful and nutritious treat that captures the vibrant color of purple sweet potatoes while combining the hearty texture of oats. These cookies are not only vegan but also gluten-free if you choose certified gluten-free oats. The natural sweetness of the sweet potatoes, paired with wholesome oats and optional add-ins, makes for a comforting snack perfect for any holiday gathering or cozy afternoon treat.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until tender. You can steam or boil until soft, then allow it to cool before mashing it into a smooth consistency.
3. Mix Dry Ingredients: In a large bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Stir well to guarantee that the dry ingredients are evenly mixed.
4. Combine Wet Ingredients: In a separate bowl, mix together the mashed purple sweet potato, maple syrup, melted coconut oil, and vanilla extract. Stir until well blended and smooth.
5. Merge Mixtures: Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula or spoon until just combined. If desired, fold in the chopped nuts or dried fruits to add extra flavor and texture.
6. Scoop the Cookie Dough: Use a cookie scoop or tablespoon to portion the cookie dough onto the prepared baking sheet, leaving enough space between each cookie as they will spread a little while baking.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are slightly golden. The centers will firm up as they cool.
8. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your vegan purple sweet potato oatmeal cookies with a glass of plant-based milk or your favorite beverage!

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Purple Sweet Potato Peppermint Crinkle Cookies

Purple Sweet Potato Peppermint Crinkle Cookies are a festive twist on the classic crinkle cookie, infused with the rich flavor and vibrant color of purple sweet potatoes. These cookies feature a delightful peppermint flavor that provides a revitalizing note, making them perfect for holiday celebrations. With their chewy texture and powdered sugar coating, these colorful treats are sure to impress family and friends alike.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until it’s tender, then let it cool slightly before mashing it into a smooth consistency.
3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cornstarch until well combined.
4. Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, peppermint extract, and the mashed purple sweet potato. Stir until smooth and fully combined.
5. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. The dough will be thick.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling helps the cookies maintain their shape while baking.
7. Scoop and Coat the Dough: Once chilled, use a cookie scoop or tablespoon to portion the dough into balls. Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they’re set yet still soft in the center. The edges should look crinkled.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. For added sweetness, you can dust them with more powdered sugar before serving.

Enjoy your delicious and festive Purple Sweet Potato Peppermint Crinkle Cookies this holiday season!

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Purple Sweet Potato Biscotti With Nuts

Purple Sweet Potato Biscotti With Nuts are a delightful twist on the traditional Italian cookie, incorporating the unique flavor and beautiful hue of purple sweet potato. These crunchy, nutty biscotti are perfect for dipping into coffee or tea, making them an ideal treat for holiday gatherings or cozy evenings at home. With a chewy interior and satisfying crunch, these biscotti are a must-try for anyone looking to add a holiday flair to their baking.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Sweet Potato: Cook the purple sweet potato until tender, then let it cool. Once cooled, mash it in a bowl until smooth and set aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and cinnamon (if using) until well combined.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs and add the mashed purple sweet potato and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
5. Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir with a spatula until just combined. The dough will be thick and slightly sticky. Fold in the chopped nuts, ensuring they are evenly distributed throughout the dough.
6. Shape the Dough: Lightly flour your hands and divide the dough in half. Shape each half into a log about 10-12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
7. First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they are firm to touch and lightly golden.
8. Cool and Slice: Remove the baking sheet from the oven and allow the logs to cool for about 10 minutes. Then, carefully transfer them to a cutting board and slice them diagonally into ½-inch thick pieces.
9. Second Bake: Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for an additional 15-20 minutes, or until the biscotti are crisp and lightly browned.
10. Cool Completely: Remove the biscotti from the oven and allow them to cool on a wire rack completely before serving. Enjoy your Purple Sweet Potato Biscotti with a warm beverage of your choice!

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Spirited Purple Sweet Potato Thumbprint Cookies

Spirited Purple Sweet Potato Thumbprint Cookies are a fun and festive dessert that showcases the vibrant color and creamy texture of purple sweet potatoes. These delightful cookies are not only visually appealing but also packed with flavor, thanks to the unique combination of sweet potato and a hint of warming spices. The thumbprint feature is perfect for holding a dollop of your favorite jam or chocolate filling, making them an irresistible treat for the holiday season.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until tender, then allow it to cool. Once cooled, mash it in a bowl until smooth and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg (if using) until thoroughly combined.
4. Cream Butter and Sweet Potato: In a large mixing bowl, beat the softened butter until creamy. Add the mashed purple sweet potato and mix until well combined.
5. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the sweet potato and butter mixture, mixing until everything is blended together smoothly.
6. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until a soft dough forms. Be careful not to over-mix.
7. Shape the Cookies: Using your hands, take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place the balls on the prepared baking sheet, about 2 inches apart.
8. Create Thumbprints: Gently press your thumb into the center of each cookie ball to create a small indentation. If the dough is sticky, you can dust your thumb with a little flour.
9. Fill the Centers: Carefully spoon a small amount of jam or chocolate spread into each indentation, filling it just to the top.
10. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly soft but will set as they cool.
11. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these spirited cookies with a cup of tea or coffee for a delightful holiday treat!

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Creamy Purple Sweet Potato Whoopie Pies

Creamy Purple Sweet Potato Whoopie Pies are a delightful and fluffy dessert that combines the natural sweetness of purple sweet potatoes with a creamy filling, all packed into soft and cake-like cookies. These whoopie pies are not only visually stunning but also offer a unique flavor that will impress your holiday guests. Perfect for festive gatherings, they are sure to be a hit with both kids and adults alike.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. Prepare the Sweet Potato: Cook the purple sweet potato until it is tender, then allow it to cool. Once cooled, mash it in a bowl until smooth and set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and both sugars (granulated and brown) until well combined.
4. Cream Butter and Sweet Potato: In a large mixing bowl, beat the softened butter until creamy. Add the mashed purple sweet potato and continue mixing until fully incorporated and smooth.
5. Add Egg and Vanilla: Beat in the egg and vanilla extract into the sweet potato and butter mixture until everything is blended together well.
6. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined; do not over-mix.
7. Shape the Cookies: Use a cookie scoop or tablespoon to drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes, or until the cookies spring back when gently pressed and a toothpick inserted comes out clean. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. Prepare the Filling: In another mixing bowl, combine the softened cream cheese with powdered sugar and the vanilla extract. Beat until smooth and creamy.
10. Assemble the Whoopie Pies: Once the cookies have cooled completely, take one cookie and spread a generous amount of cream cheese filling on the flat side. Top with another cookie, flat side down, to create a sandwich.
11. Optional Garnish: For an extra festive touch, sprinkle additional cinnamon on top of the whoopie pies before serving.
12. Serve and Enjoy: Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Enjoy the delightful blend of flavors as a perfect holiday treat!

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Purple Sweet Potato Meringue Cookies

Purple Sweet Potato Meringue Cookies are light and airy confections that showcase the vibrant color and natural sweetness of purple sweet potatoes. These cookies have a crisp outer shell and a soft, chewy interior, making them a delightful treat for the holiday season. Their unique flavor profile and attractive appearance will make them a standout addition to any festive dessert table.

Instructions:

1. Prepare Sweet Potato: Cook the purple sweet potato until tender. Let it cool, then mash it until smooth. Set aside.
2. Preheat Oven: Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper.
3. Beat Egg Whites: In a clean and dry mixing bowl, add the egg whites and the cream of tartar. Use an electric mixer to beat on medium speed until soft peaks form.
4. Add Granulated Sugar: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. Beat until the mixture is glossy and stiff peaks form.
5. Incorporate Sweet Potato: Gently fold in the mashed purple sweet potato and vanilla extract into the meringue. Use a spatula to carefully incorporate the sweet potato without deflating the mixture.
6. Add Powdered Sugar and Salt: Sift the powdered sugar and a pinch of salt over the meringue mixture. Gently fold until fully combined and no streaks remain. The mixture should be thick and smooth.
7. Pipe Meringue Cookies: Transfer the meringue mixture into a piping bag fitted with a large round or star tip. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheets, leaving enough space between each cookie.
8. Bake: Place the baking sheets in the preheated oven. Bake for about 1 to 1.5 hours or until the meringues are dry, crisp outside, and easily lift off the parchment paper.
9. Cool Completely: Turn off the oven and leave the meringues inside to cool completely for at least 1 hour. This helps them maintain their texture.
10. Serve: Once cooled, serve your purple sweet potato meringue cookies, or store them in an airtight container for up to a week. Enjoy the light and unique flavor with family and friends!

Sweet Potato Marble Cookies With Cream Cheese Frosting

Sweet Potato Marble Cookies with Cream Cheese Frosting are a delightful holiday treat that beautifully combine the rich flavors of purple sweet potatoes with a luscious cream cheese topping. These cookies feature a marbled effect, making them visually appealing while providing a moist and tender bite. Topped with smooth cream cheese frosting and a hint of sweetness, these cookies are sure to impress your friends and family at any festive gathering.

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Add in the egg and vanilla extract to the butter and sugar mixture. Continue to mix until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
5. Divide Dough: Split the cookie dough in half. To one half, fold in the mashed purple sweet potato and ground cinnamon until the color is uniform. The other half will remain plain.
6. Create Marble Effect: Take small portions (about one tablespoon) of both doughs and drop them onto the prepared baking sheets, alternating between the sweet potato and plain dough. Use a toothpick or knife to gently swirl the two together for a marbled look, but do not overmix.
7. Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes or until the edges are lightly golden. The centers will remain soft but will firm up upon cooling.
8. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
9. Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and mix until well combined. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
10. Frost Cookies: Once the cookies are completely cooled, spread cream cheese frosting generously over the top of each cookie.
11. Serve: Enjoy these delicious Sweet Potato Marble Cookies at your holiday gatherings or store them in an airtight container for later enjoyment.