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
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, 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.