The Ultimate Sweet Potato Rum Cookies (Unbelievably Soft & Glazed!)

Imagine a cookie that’s unbelievably soft, almost cake-like, bursting with the warm, earthy sweetness of sweet potato, a hint of orange zest, and cozy spices. Now, imagine that tender cookie is draped in a decadent, buttery rum glaze. That, my friends, is not a dream; it’s this incredible Sweet Potato Rum Cookie, and it’s unlike any cookie you’ve ever had before.

This recipe is my secret weapon when I want to bake something for fall that feels a little more sophisticated than the usual pumpkin spice. It was born from a nostalgic love for canned sweet potatoes in syrup—a classic pantry staple! I discovered that the sweet potatoes and their syrup create the most wonderfully moist, tender cookie crumb imaginable. It’s a brilliant, old-fashioned shortcut to a gourmet result.

I promise you, these cookies are a true revelation. The texture is so soft and pillowy, and the flavor is a complex, delicious dance between the sweet potato, bright orange, warm allspice, and that “grown-up” buttered rum glaze. They come together in a flash thanks to the food processor, making them deceptively easy.

Get ready to create a truly special batch of cookies that will stand out on any holiday platter and have everyone asking for your secret ingredient.

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Why These Are Your New Favorite “Secret Weapon” Cookies!

You are going to be so excited to share these unique and delicious cookies. They are a guaranteed conversation starter! Here’s why they are so special:

• Unbelievably Soft, Cakey Texture: Thanks to the canned sweet potatoes, these cookies are incredibly moist and tender, with a soft, pillowy crumb that just melts in your mouth.
• Unique & Sophisticated Flavor: The combination of sweet potato, bright orange zest, warm allspice, and a boozy buttered rum glaze is absolutely unforgettable.
• Super Easy Dough: The food processor does all the work! The dough comes together in a matter of minutes with no chilling required.
• The Glaze is Pure Decadence: The buttered rum glaze is the perfect finishing touch. It’s sweet, buttery, and adds an incredible layer of flavor that makes these cookies feel so special.
• Perfect for Holiday Platters: These cookies are a wonderful, unexpected addition to any holiday cookie exchange or dessert table, offering a unique flavor profile that stands out.

Recipe Snapshot

Prep Time	30 minutes
Cook Time	14 minutes
Total Time	44 minutes
Servings	20 cookies
Calories	Not Provided
Course	Dessert
Cuisine	American
Difficulty/Method	Easy / Baking

Your Shopping List for These Unique Cookies

This recipe uses a few special ingredients to create its signature flavor. Let’s get everything in order.

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→ For the Soft Sweet Potato Cookie Dough

• 1 ½ cup canned sweet potatoes in syrup → This is the secret ingredient! We’ll use both the potatoes and their delicious syrup.
• 1/2 pound (2 sticks) unsalted butter, softened → The key to a rich, tender cookie.
• Zest of 1 medium orange → Adds a beautiful, bright citrusy aroma and flavor.
• 1 cup golden brown sugar, lightly packed → For a lovely, molasses-tinged sweetness.
• 1 teaspoon lemon juice & 1/2 teaspoon vanilla extract → For balance and warmth.
• A simple spice blend: 1 tsp fine sea salt, 1 tsp baking soda, and 1/2 tsp ground allspice.
• 2 cups all-purpose flour → The structure for our soft cookies.

→ For the Buttered Rum Glaze

• 2 cups powdered sugar → For a smooth, perfect glaze.
• 1 tablespoon rum extract → This is a baker’s secret for big rum flavor without the alcohol. If you can’t find it, real spiced rum works too!
• 1 teaspoon butter flavor → Another little trick for that extra buttery taste. A teaspoon of real melted butter is a great substitute.
• 2 to 3 tablespoons water or whole milk → To get the perfect drizzling consistency.

Let’s Bake! Crafting Your New Favorite Cookie

Ready to make some magic? The food processor makes this recipe a breeze. Let’s get to it!

Part 1: The Soft Sweet Potato Cookie Dough

1. Prep Your Oven: First things first, preheat your oven to 375°F (190°C) and line a couple of cookie sheets with parchment paper.
2. Cream the Base: In the bowl of a food processor, add the softened butter and the drained sweet potatoes (remember to reserve 1/2 cup of that amazing syrup from the can!). Process until the mixture is fully combined and creamy.
3. Add the Flavor: To the food processor, add the orange zest, brown sugar, the reserved 1/2 cup of sweet potato syrup, lemon juice, and vanilla. Mix until everything is well combined.
4. Finish the Dough: Finally, add the salt, baking soda, allspice, and flour. Pulse the food processor until a soft, thick dough forms. Don’t overmix!

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Part 2: Bake, Cool, and Glaze to Perfection

5. Scoop and Bake: Drop heaping tablespoons of the dough onto your prepared cookie sheets, leaving a little space between each one as they will spread a bit. Bake for 14 minutes, rotating the pans halfway through, until the cookies are set and the edges are just starting to turn a light golden brown.
6. Cool Completely: Remove the cookies from the oven and let them cool on a wire rack. They need to be completely cool before you glaze them, or the glaze will melt right off.
7. Whip Up the Glaze: While the cookies are cooling, whisk together all the glaze ingredients (powdered sugar, rum extract, butter flavor) in a medium bowl. Add water or milk, one tablespoon at a time, until you have a thick but pourable glaze, kind of like honey.
8. Drizzle and Set: Place your cooling rack of cookies over a baking sheet to catch the drips. Generously pour or drizzle the glaze over each cookie. Let them sit until the glaze is fully set. And hey, I fully endorse dipping the cookies in those delicious drippings!

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WiseRecipes’ Top Tips for Perfect Sweet Potato Cookies

This is a unique cookie. These little tips will help you get it just right on the first try!

1. Use the Canned Sweet Potatoes in Syrup. This is the crucial, non-negotiable secret to this recipe! The syrup from the can is a key ingredient for both moisture and sweetness. Don’t just drain them and discard it!
2. Softened Butter is a Must. For the dough to cream properly in the food processor, your butter needs to be properly at room temperature—soft enough to easily press an indent into, but not melty.
3. Don’t Overmix the Flour. Once you add the flour, just pulse until the dough comes together. Overmixing develops gluten, which can make these soft, tender cookies tough.
4. The Perfect Glaze Consistency. You’re looking for a glaze that’s thick enough to coat the cookie but thin enough to drizzle. The “like honey” consistency is the perfect visual. Add your liquid one tablespoon at a time—you can always add more, but you can’t take it away!
5. Embrace the Cakey Texture. These are not meant to be crisp, snappy cookies. They are soft, pillowy, and cake-like by design. This is what makes them so special and delicious!

Creative Twists: Delicious Ways to Customize Your Cookies

This unique cookie is a fantastic base for your own creative flair. Here are some ideas:

1. Add Toasted Pecans: Fold a half-cup of toasted, chopped pecans into the dough at the end for a wonderful nutty crunch.
2. White Chocolate Chip Edition: White chocolate and sweet potato are a match made in heaven. Fold a cup of white chocolate chips into the dough.
3. Change the Spices: Swap the allspice for a teaspoon of cinnamon and a 1/4 teaspoon of nutmeg for a more classic fall spice profile.
4. Use Real Rum: If you don’t have rum extract, you can use 2 tablespoons of a good quality spiced rum in the glaze instead.
5. Make Sandwich Cookies: Sandwich two cooled, un-glazed cookies together with a cream cheese frosting.
6. Add a Little Ginger: A half-teaspoon of ground ginger in the cookie dough would be a delicious, warming addition.
7. Brown Butter Glaze: Brown a few tablespoons of butter and let it cool before adding it to your glaze for an incredibly nutty, deep flavor.
8. Top with Nuts: Sprinkle some finely chopped, toasted pecans over the wet glaze before it sets.

Keep Them Fresh! Storing Your Soft Cookies

Because these are such soft, moist cookies, they need to be stored properly to stay perfect.

• Room Temperature: Store the glazed and set cookies in a single layer in an airtight container at room temperature. They will stay soft and delicious for up to 4-5 days. If you stack them, place a sheet of parchment paper between the layers.
• Freezing: These cookies freeze beautifully! You can freeze the baked and glazed cookies. Let them set completely, then place them in a freezer-safe container, separated by parchment paper, for up to 3 months. Thaw at room temperature. You can also freeze the raw cookie dough balls for slice-and-bake cookies later!

FAQs: Your Sweet Potato Cookie Questions, Answered!

Can I use fresh, mashed sweet potatoes instead of canned?

You can, but it will require a few adjustments. You would need about 1 1/2 cups of very smooth, mashed sweet potato. Since you won’t have the syrup from the can, you may need to increase the brown sugar by 1/4 cup and add a few tablespoons of milk to the dough to get the right consistency.

My dough is very sticky. Is that normal?

Yes, this is a very soft, sticky dough by nature, which is what leads to the soft, cake-like final cookie. It’s not a firm, roll-out dough. It should be easily scoopable with a tablespoon or a cookie scoop. If it’s unmanageably sticky, you can chill it for 30 minutes, but it’s designed to be a soft drop cookie.

Can I make this recipe without a food processor?

You can, it will just require a little more elbow grease! You would need to make sure your canned sweet potatoes are extremely well-mashed with a fork or potato masher first. Then, you can use a stand mixer or a hand mixer to cream the butter, sweet potato, and sugars together, and then proceed with the recipe as written.

Is rum extract the same as spiced rum?

Not quite. Rum extract is a non-alcoholic flavoring that is very concentrated, so you only need a little bit for a big rum flavor. Spiced rum is actual alcohol. You can definitely substitute about 2 tablespoons of real spiced rum for the 1 tablespoon of extract in the glaze for an authentic, boozy kick!

My Final Thoughts: A Cookie That Tells a Story

These Sweet Potato Rum Cookies are one of those truly special recipes that feel both nostalgic and sophisticated at the same time. They are a wonderful departure from the everyday cookie, offering a unique flavor and an unbelievably tender texture that is sure to surprise and delight. I hope you have as much fun sharing these unique and delicious treats as I do!