If you adore the cozy flavors of fall and the irresistible warmth of classic cookies, you are going to absolutely fall in love with this Sweet Potato Snickerdoodles Recipe. These cookies strike the perfect balance between soft, chewy texture and that nostalgic cinnamon-sugar coating, all with a beautiful natural sweetness and moisture from real sweet potato. Whether you’re looking for a unique twist on a cookie staple or a vibrant way to bring seasonal flavors to your dessert table, these sweet potato snickerdoodles deliver pure joy in every bite.
Ingredients You’ll Need
Getting these Sweet Potato Snickerdoodles just right is all about using simple, wholesome ingredients that each play a crucial role in taste, texture, and appearance. From the creamy mashed sweet potato that keeps these cookies soft and moist to the warm cinnamon that adds that signature snickerdoodle flavor, everything works together to create something truly special.
- Cooked mashed sweet potato: About one medium sweet potato, providing natural sweetness and moisture for tender cookies.
- Coconut sugar or brown sugar: Adds a rich, caramel-like sweetness that complements the sweet potato perfectly.
- Melted coconut oil or butter: Infuses a subtle richness and helps keep the cookies wonderfully soft.
- Large egg: Acts as a binder, ensuring the dough holds together just right.
- Vanilla extract: Brings depth and aromatic warmth to every bite.
- All-purpose flour (or gluten-free blend): Provides the structure for the cookies while keeping the texture light and tender.
- Baking powder: Gives a gentle rise, helping the snickerdoodles stay fluffy.
- Baking soda: Works alongside baking powder to create the perfect tender crumb.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: The star spice that isn’t just for rolling; it’s mixed right into the dough for that warm signature taste.
- Granulated sugar: For rolling the dough balls, giving a delightful crunch and extra cinnamon-sugar magic.
How to Make Sweet Potato Snickerdoodles Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly without sticking, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the cooked mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla extract. This mixture comes together quickly and smoothly, creating the flavorful base that makes these snickerdoodles so delightfully moist.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Sifting is key here to avoid lumps and to evenly distribute that beautiful cinnamon flavor throughout the dough.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix; the dough will be a bit sticky, and that’s exactly what you want for a soft cookie that melts in your mouth.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix 2 tablespoons of granulated sugar with about a teaspoon of cinnamon. This coating will add the signature snickerdoodle crunch and spicy sweetness on the outside of the cookies.
Step 6: Shape and Roll
Use a tablespoon to scoop dough balls, then roll each one generously in the cinnamon-sugar mixture until fully coated. This step is the most fun because it promises that perfect cozy snap when you bite in.
Step 7: Arrange on Baking Sheet
Place the rolled dough balls on your prepared baking sheet, spacing them about 2 inches apart, then gently flatten each cookie slightly with the palm of your hand. This ensures even baking and that classic snickerdoodle shape.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes. You’ll know they are ready when the edges are set but the centers remain soft and a little tender. This slight softness in the center is what makes these cookies so irresistible.
Step 9: Cool and Enjoy
After removing the cookies from the oven, let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This allows them to finish setting up without losing any of that chewy charm.
How to Serve Sweet Potato Snickerdoodles Recipe
Garnishes
Adding a little extra cinnamon dust or a delicate drizzle of melted white chocolate can make these cookies feel extra special, perfect for sharing with loved ones or gifting during the holidays.
Side Dishes
These snickerdoodles pair beautifully with a warm cup of chai tea, pumpkin spice latte, or even a scoop of vanilla ice cream for a cozy dessert. The natural sweetness and spice complement creamy or spiced beverages like nothing else.
Creative Ways to Present
Try stacking these cookies tied with a rustic twine ribbon for a charming gift, or serve them alongside a bowl of whipped cinnamon cream to create a fun dipping experience. You could even sandwich them with marshmallow fluff or cream cheese frosting for a sweet twist.
Make Ahead and Storage
Storing Leftovers
Store your leftover Sweet Potato Snickerdoodles in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and fresh, maintaining their tender chewy texture beautifully.
Freezing
If you want to save some for a later date, freeze the baked cookies in a sealed container or freezer bag for up to 2 months. Just be sure to layer parchment between them to prevent sticking.
Reheating
To bring back that freshly baked warmth, gently reheat the cookies in a low oven at 300°F (150°C) for about 5 minutes, or briefly in the microwave for 10 to 15 seconds. They’ll taste just like they came straight from the oven.
FAQs
Can I use canned sweet potato for this recipe?
Absolutely! Canned sweet potato puree works well in a pinch, just make sure it’s unsweetened and drained of excess liquid to avoid overly wet dough.
What if I want to make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend of equal measure. This Sweet Potato Snickerdoodles Recipe adapts beautifully without losing texture or flavor.
Can I substitute the coconut oil with another fat?
Yes, melted butter works perfectly as a substitute, adding a richer flavor. You could also use a neutral vegetable oil if preferred.
How can I make these cookies less sweet?
Reduce the sugar slightly if you prefer a milder sweetness, but keep in mind the granulated sugar for rolling also adds to the final flavor and texture.
Will these cookies store well for gifting?
Definitely! Wrapped tightly in a festive tin or box, these cookies stay fresh for gifting up to a week, and freezing beforehand can extend their shelf life without sacrificing quality.
Final Thoughts
This Sweet Potato Snickerdoodles Recipe is one of those delightful surprises that brings together the best of cozy comfort and wholesome ingredients. Whether you’re baking for a crowd or a quiet night in, these cookies are sure to bring smiles and warm hearts. Give this recipe a try, and watch how it quickly becomes your new favorite treat!
Print
Sweet Potato Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 18 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Sweet Potato Snickerdoodles are a delightful twist on the classic cinnamon sugar cookie, incorporating mashed sweet potato for moistness and a subtle natural sweetness. Perfectly soft with a cinnamon-sugar coating, they’re a cozy treat ideal for fall or anytime you crave a comforting homemade cookie.
Ingredients
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, combined with granulated sugar)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the cooked mashed sweet potato, coconut or brown sugar, melted coconut oil or butter, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour (or gluten-free blend), baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. The resultant dough should be slightly sticky but hold together well.
- Prepare Rolling Sugar: In a small bowl, mix the granulated sugar with a teaspoon of ground cinnamon to create the cinnamon-sugar coating for the cookies.
- Shape Cookies: Using a tablespoon, scoop portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange on Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading, and gently flatten each ball slightly with the palm of your hand.
- Bake: Bake the cookies for 10-12 minutes in the preheated oven, or until the edges are set but the centers remain soft and tender.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them onto a wire rack to cool completely, ensuring they firm up just right.
Notes
- Using coconut sugar and coconut oil makes this recipe slightly healthier and adds a subtle flavor twist.
- For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
- Make sure the mashed sweet potato is well drained and not too watery to maintain the right dough consistency.
- The cookies are best stored in an airtight container for up to 3-4 days to maintain freshness.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the dough or the rolling sugar.
- For vegan variation, substitute the egg with a flax egg and use vegan butter or coconut oil.
