Sweet Potato Snickerdoodles Recipe

If you are craving a cookie that feels like a warm hug in every bite, the Sweet Potato Snickerdoodles Recipe is your new best friend. These cookies combine the familiar, comforting flavors of classic snickerdoodles with the subtle sweetness and vibrant color of mashed sweet potato, creating a delightfully soft and chewy texture that’s simply irresistible. Not only do they taste amazing, but they also sneak in some natural goodness, making these snickerdoodles a lovely twist on a beloved treat. Whether for an afternoon snack or sharing at a cozy gathering, this recipe will quickly become a cherished favorite.

Ingredients You’ll Need

The magic of this Sweet Potato Snickerdoodles Recipe lies in its simplicity and the quality of ingredients. Each one plays a crucial role in building flavor, texture, and that perfect soft chew, so gather them carefully for the best results.

• 1 cup cooked mashed sweet potato: Provides natural sweetness, moisture, and a beautiful orange hue to the dough.
• 1/2 cup coconut sugar or brown sugar: Adds a rich, caramel-like sweetness that complements the sweet potato perfectly.
• 1/4 cup melted coconut oil or butter: Gives the cookies a tender crumb and a slight richness.
• 1 large egg: Binds everything together while contributing to the soft texture.
• 1 teaspoon vanilla extract: Enhances the flavors with a warm, aromatic note.
• 1 1/2 cups all-purpose flour (or gluten-free flour blend): Builds structure, ensuring the cookies hold their shape but remain soft.
• 1 teaspoon baking powder: Helps the cookies rise gently for a light texture.
• 1/2 teaspoon baking soda: Works alongside the baking powder to create tender cookies with a perfect rise.
• 1/4 teaspoon salt: Balances the sweetness and heightens all the other flavors.
• 1 tablespoon ground cinnamon: Infuses every bite with the classic snickerdoodle spice kick.
• 2 tablespoons granulated sugar (for rolling): Creates that signature sweet, crackly cinnamon sugar crust.

How to Make Sweet Potato Snickerdoodles Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents sticking and helps the cookies bake evenly, so you get that perfect golden edge.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla extract until the mixture is smooth and silky. This step is where the cookie’s moist base really comes to life.

Step 3: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting helps prevent lumps and ensures even distribution of the leavening agents and spices.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet ingredients, mixing just until everything is combined. The dough should feel slightly sticky but workable—resist the urge to overmix, which could toughen the cookies.

Step 5: Prepare Cinnamon-Sugar Coating

In a small bowl, mix the granulated sugar with a teaspoon of cinnamon. This cinnamon-sugar blend will coat your cookie dough balls, giving the Sweet Potato Snickerdoodles Recipe their irresistible crunch and classic flavor.

Step 6: Shape the Cookies

Using a tablespoon, scoop portions of dough and roll them into balls. Then, roll each ball thoroughly in the cinnamon-sugar mixture so they’re nice and coated. Place the balls about 2 inches apart on your lined baking sheet, gently pressing them down just a bit with your palm to encourage a soft, even bake.

Step 7: Bake to Perfection

Bake the cookies for 10-12 minutes. Keep an eye out for cookies with edges that are set but centers that remain soft—that’s when they’re perfect. This quick bake time keeps the cookies tender and chewy, with just the right texture contrast.

Step 8: Cool Them Down

After pulling them from the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This resting time helps them firm up slightly without losing their soft, dreamy texture.

How to Serve Sweet Potato Snickerdoodles Recipe

Garnishes

These cookies are delightful on their own but can be beautifully enhanced with a light dusting of powdered sugar or an extra sprinkle of cinnamon sugar right before serving. For a fun twist, drizzle melted white chocolate or a maple glaze to add a sweet, elegant touch.

Side Dishes

Sweet Potato Snickerdoodles pair wonderfully with warm spiced beverages like chai tea, cinnamon coffee, or a creamy hot cocoa. For a wholesome option, serve alongside a bowl of vanilla Greek yogurt or a scoop of cinnamon ice cream to complement their cozy flavors.

Creative Ways to Present

For a stunning presentation, stack the cookies on a rustic wooden board tied with a cinnamon stick and a sprig of rosemary or fresh mint. You can also sandwich a layer of whipped cream cheese frosting or pumpkin spice buttercream between two cookies for a playful, seasonal dessert twist.

Make Ahead and Storage

Storing Leftovers

Store leftover Sweet Potato Snickerdoodles in an airtight container at room temperature for up to 4 days. Keeping them sealed preserves their soft texture and fresh cinnamon sugar coating. If you prefer, layer the cookies with parchment paper to avoid sticking.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet to freeze hard, then transferring to a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months and are perfect for pulling out whenever a sweet treat calls your name.

Reheating

Warm frozen or leftover cookies in a 300°F (150°C) oven for 5-8 minutes, or microwave for 15-20 seconds to bring back that just-baked softness. Reheating revives the cozy aroma and melts the cinnamon sugar lightly, making each bite as comforting as fresh.

FAQs

Can I use canned sweet potato instead of fresh?

Yes! Canned sweet potato puree works just as well and can save prep time. Just be sure to use plain sweet potato puree without added sugars or seasonings for best results.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for regular flour. Your cookies will still turn out tender and delicious.

What if I don’t have coconut sugar?

You can substitute coconut sugar with brown sugar or even granulated white sugar, though brown sugar will maintain more moisture and a deeper flavor similar to coconut sugar.

How do I know when the cookies are done baking?

The edges should look set and start turning golden while the center remains soft. They will firm up more as they cool, so avoid overbaking.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or mini chocolate chips add delightful texture and richness. Fold them in after mixing the dough but before rolling the balls in cinnamon sugar.

Final Thoughts

There is something truly special about the Sweet Potato Snickerdoodles Recipe that brings warmth, comfort, and a hint of surprise to each bite. This recipe is easy to make, lovingly nostalgic, and perfect for sharing with loved ones. Next time you bake, give these cookies a try—you might just find they become your go-to treat for every cozy occasion.

Sweet Potato Snickerdoodles Recipe

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4 from 66 reviews

• Author: admin
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Diet: Gluten Free

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Description

These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, incorporating naturally sweet mashed sweet potatoes for moistness and a subtle earthiness. Rolled in cinnamon sugar and baked to perfection, these soft, chewy cookies offer a comforting flavor and are perfect for fall or any cozy occasion.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cooked mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil or butter
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon

For Rolling

• 2 tablespoons granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling, mixed with sugar)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the cooked mashed sweet potato, coconut sugar or brown sugar, melted coconut oil or butter, egg, and vanilla extract until the mixture is smooth and well combined.
3. Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose or gluten-free flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
4. Combine Mixtures: Gradually add the dry ingredients into the wet ingredient mixture, stirring just until combined to avoid overmixing. The dough will be slightly sticky, which is expected.
5. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar with a teaspoon of ground cinnamon to create the rolling coating.
6. Shape Dough Balls: Using a tablespoon, scoop out portions of the dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture until fully coated.
7. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Gently flatten each slightly with your palm to help them spread evenly while baking.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, lending the desired chewy texture.
9. Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, which helps them firm up.

Notes

• You can substitute regular all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Using coconut sugar adds a subtle caramel flavor and is a lower glycemic alternative to regular brown sugar.
• The dough is sticky; chilling it for 15 minutes can make rolling easier.
• Cookies taste best the day they are made but can be stored in an airtight container for up to 3 days.
• Make sure not to overbake to keep the centers soft and chewy.

• Prep Time: 12 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American