Xav turned 3 months the month of Thanksgiving so I thought for his monthly cookie, why not combine the two most traditional Turkey Day flavors: sweet potato and cranberry?! These cookies are chewy on the inside, crispy on the outside and bursting with the most delicious fall flavors. He’s getting so big so fast!
1/2 stick room temperature salted butter
3/4 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
1/2 cup sweet potato purée
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 /2 cup dried cranberries
Heat oven to 350 degrees. In a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and sweet potato purée. Beat together on medium-high until smooth. In a mixing bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, and nutmeg. Add half the dry mixture to the stand mixer and beat together. Then add the other half and beat together until completely combined. Add the cranberries and do one final mix on low. Using a cookie scoop, space out 2 tablespoon dough balls onto a parchment lined cookie sheet. Bake for 15 to 18 minutes or until cookies are cooked through and crispy on the edges.