Potato Spice Cookies
More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals
Potato spice cookies may be my new favorite cookie! Yes, I mean Potato, not Pumpkin. haha! I know it sounds strange to have potatoes in your cookies but trust me, these Potato Spice Cookies are wonderful! My mom was always baking something when we were kids and when we came home from school, the delicious smells of homemade bread or cookies would greet us at the door. I'll never forget those smells. And today when I whipped up a batch of these Potato Spice Cookies, the smells took me back to mom's kitchen. They smell just as good as they taste!
We've got a couple holidays coming up and you will more than likely have mashed potatoes on your table at some point. If you've got leftovers, save 1 cup of them for this recipe (be sure they're plain mashed potatoes, no garlic, sour cream, etc)! I guarantee that no one will ever know that there are mashed potatoes in their cookies! haha! I also love the fact that this recipe uses honey instead of sugar (sugar-less cookies are always a good thing!) and there are no eggs in it so it's great for those with egg allergies! The blend of cinnamon, allspice and nutmeg are delicious and perfect for fall! Be sure to add these cookies to your fall baking list!
Potato Spice Cookies
A fun cookie recipe using prepared mashed potatoes
Ingredients
- 1 c. Honey
- 1/2 c. Butter
- 1 c. Mashed Potatoes
- 1/2 tsp. Salt
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1/2 tsp. Nutmeg
- 1 c. Raisins
- 1/2 c. Pecans or Walnuts, chopped
- 2 c. Flour
Instructions
- Heat oven to 375.
- Heat honey and butter in a sauce pan until melted. Stir in the potatoes until smooth.
- Pour the honey/butter mixture into a large bowl and add all the dry ingredients except for the flour. Stir together then add in the nuts and raisins and mix.
- Add flour and mix until well blended.
- Place on a greased cookie sheet and bake 10-12 minutes. Enjoy!
Can I use instant mashed potatoes?
Hi Rachel – yes you can just make sure they are plain (no garlic etc.) and they aren’t too thin. Let them cool completely or refrigerate before using 🙂