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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar with a teaspoon of ground cinnamon to create the rolling coating.
- 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.
- 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.
- 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.
- 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
