Sweet potatoes add both flavor and moisture to these gingerbread girls, creating tender cookies with a touch of autumn warmth. I replaced part of the fat in the dough with mashed sweet potato puree to give the cookies extra tenderness and a bit more nutrition.
Either orange-fleshed or yellow-fleshed sweet potatoes work well. If you ever wondered about the difference between sweet potatoes and yams, many food articles explain it in detail, but either variety will yield delicious results in this recipe.
For decoration I piped tiny “linen” aprons using cream cheese frosting flecked with vanilla bean paste. Real linen fabric often shows small dark flecks; vanilla bean paste mimics that visual detail while delivering a rich vanilla flavor.
After rolling, cutting, and baking the cookies, allow them to cool completely before frosting. Be careful not to overbake: these cookies should be removed from the oven when they are just done, perhaps a touch underbaked, since they continue to firm slightly after coming out of the oven. The frosting will add moisture and richness once applied.
To pipe the aprons, use a pastry bag with a small round tip or a zip-top bag with one corner snipped off. Start by piping the neckline, then outline the apron skirt, adding a ruffled edge along the bottom. Fill the skirt area by piping short vertical strokes across the width to simulate gathered fabric and create the appearance of soft folds.
Although sweet potatoes are often associated with fall and winter, they are available year-round, and these cookies look charming any season—perfect for holidays, tea parties, or a springtime treat.
- Cookies:
- 3/4 cup melted butter
- 3/4 cup brown sugar
- 2/3 cup cooked sweet potatoes, pureed with 1/3 cup water
- 2 eggs
- 2/3 cup molasses
- 4 teaspoons cinnamon
- 4 teaspoons ginger
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 2 cups whole wheat pastry flour
- 3 1/2 cups unbleached all-purpose flour (plus extra for rolling)
- 2 teaspoons baking soda
- Linen Frosting:
- 1/4 cup salted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste
- Cream together melted butter, brown sugar, and sweet potato puree until smooth. Add the eggs, molasses, and spices, mixing until combined.
- In a large bowl, whisk the whole wheat pastry flour, unbleached flour, and baking soda. Gradually blend the dry ingredients into the wet mixture until a smooth dough forms. Chill the dough for at least 2 hours.
- Preheat the oven to 350°F (175°C). Lightly grease baking sheets.
- Dust a rolling pin and surface with extra unbleached flour. Roll out one-quarter of the dough at a time to about 1/4-inch thickness. Use a 3 1/2- to 4-inch gingerbread person cutter to cut shapes and place them on the prepared baking sheets.
- Bake for about 10 minutes, removing the cookies when they are just done and still slightly soft in the center. Avoid overbaking. Let them cool on the sheet for about 30 seconds, then transfer to wire racks to cool completely.
- Beat the softened butter and cream cheese together in a standing mixer on medium-high until smooth. Add the powdered sugar and vanilla bean paste. Start mixing on low for about a minute to combine, then increase to medium until the sugar is incorporated. Finish on high for about one minute for a fluffy texture.
- Fill a pastry bag fitted with a small round tip, or use a large zip-top bag with a small corner snipped off. Pipe the aprons by first outlining the neckline and the skirt edges, creating a ruffled hem. Fill the skirt area by piping short vertical strokes across the width to imitate gathered fabric.
- Store the cookies in airtight containers. Refrigerate if not consuming immediately or for longer storage.
- If stacking frosted cookies, chill them in a single layer until the frosting firms. Then layer them gently with waxed paper between layers and store in the refrigerator to prevent smearing.