Sweet Potato Snickerdoodles Recipe
If you’re searching for a cookie that captures all the cozy, spiced magic of fall, look no further than these Sweet Potato Snickerdoodles. Imagine the classic snickerdoodle—soft, chewy, and rolled in cinnamon-sugar—now infused with the sweet earthiness of mashed sweet potato and a trio of warming spices. These cookies are tender, flavorful, and irresistibly fragrant, making them perfect for sharing at gatherings or enjoying with a mug of hot coffee. Whether you’re a longtime snickerdoodle fan or just love experimenting with seasonal ingredients, Sweet Potato Snickerdoodles are about to become your new autumn obsession.
Ingredients You’ll Need
The beauty of Sweet Potato Snickerdoodles lies in their blend of humble pantry staples and one special ingredient: sweet potato. Each component works together to create cookies with a soft crumb, gentle spice, and that signature cinnamon-sugar finish.
- Unsalted butter: Softened butter gives the cookies their rich, tender texture—be sure it’s at room temperature for easy creaming.
- Mashed cooked sweet potato: The star ingredient! It adds moisture, an earthy sweetness, and a gorgeous orange hue.
- Granulated sugar: Provides sweetness and helps the cookies spread beautifully while baking.
- Light brown sugar: Adds a hint of molasses flavor and helps keep the cookies extra soft and chewy.
- Large egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Rounds out the flavors with its warm, aromatic notes.
- All-purpose flour: The foundation of your dough—be sure to measure accurately for the perfect consistency.
- Baking soda & baking powder: These leaveners work together to give the cookies just the right lift and softness.
- Salt: Balances sweetness and enhances all the flavors.
- Ground cinnamon, nutmeg, and ginger: The essential trio for a warm, spiced profile that pairs perfectly with sweet potato.
- Cinnamon-sugar mixture for rolling: The classic finishing touch that gives each cookie its sparkly, flavorful crust.
How to Make Sweet Potato Snickerdoodles
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick. This simple prep step saves clean-up time and helps every Sweet Potato Snickerdoodle achieve that golden-bottomed perfection.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the softened butter, mashed sweet potato, granulated sugar, and brown sugar. Beat everything together until the mixture is smooth and creamy—this helps distribute the sweet potato evenly and creates a fluffy base for your cookies. Don’t rush this part; creaming well ensures the best texture.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat until the mixture is thoroughly combined. The egg adds richness and helps bind the dough, while vanilla infuses a subtle warmth that complements the spices and sweet potato beautifully.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures the leaveners and spices are evenly distributed before they hit the dough, so every Sweet Potato Snickerdoodle is perfectly spiced and fluffy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix—just enough to bring everything together. The dough should be slightly sticky but hold its shape when scooped.
Step 6: Chill the Dough
Cover the bowl and chill the dough in the refrigerator for 30 minutes. This step is key for thick, chewy cookies and prevents spreading. Chilled dough also makes it easier to roll the cookies into balls for the next step.
Step 7: Shape and Roll in Cinnamon-Sugar
Scoop out tablespoon-sized portions of dough, roll each into a ball, and coat generously in the cinnamon-sugar mixture. The rolling not only adds that classic snickerdoodle sparkle but also creates a slightly crisp exterior that gives way to a pillowy center.
Step 8: Bake and Cool
Arrange the dough balls about two inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, or until the edges look set and the centers remain slightly soft. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. The result? Sweet Potato Snickerdoodles that are soft, chewy, and bursting with spiced flavor.
How to Serve Sweet Potato Snickerdoodles
Garnishes
For a touch of extra flair, you can dust freshly baked cookies with a sprinkle of cinnamon-sugar or even a pinch of flaky sea salt. If you’re feeling festive, a drizzle of simple glaze made from powdered sugar and milk adds a glossy finish and a little extra sweetness.
Side Dishes
Sweet Potato Snickerdoodles truly shine alongside a mug of chai, coffee, or hot cocoa. For dessert platters, pair them with apple slices, spiced nuts, or a scoop of vanilla ice cream to highlight their warm, autumnal flavor profile.
Creative Ways to Present
Stack them in a rustic tin lined with parchment for a cozy homemade gift, or serve on a wooden board with fresh berries and other fall cookies for a stunning cookie spread. You can even use Sweet Potato Snickerdoodles as the base for ice cream sandwiches or crumble them over yogurt for a fun breakfast treat.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Sweet Potato Snickerdoodles in an airtight container at room temperature. They’ll stay soft and chewy for up to four days, making them perfect for lunchboxes or afternoon snacks.
Freezing
Both the dough and baked cookies freeze beautifully. For dough, scoop and roll into balls, coat in cinnamon-sugar, then freeze on a tray before transferring to a zip-top bag. Baked cookies can be frozen in layers, separated by parchment, for up to two months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
If you love that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds to revive its soft, gooey center. Frozen cookies can be thawed overnight on the counter or gently warmed in a low oven for a few minutes.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just be sure it’s 100 percent pure sweet potato, not pie filling with added sugar or spices. Canned puree is a great time-saver for Sweet Potato Snickerdoodles and helps keep the dough consistent.
Do I need to chill the dough?
Yes, chilling the dough is key! It helps the cookies keep their soft centers and prevents them from spreading too much in the oven. Don’t skip this step for the best Sweet Potato Snickerdoodles.
Can I make these cookies gluten-free?
You can swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cookies may be a bit more delicate, but the flavors and texture of Sweet Potato Snickerdoodles will still shine.
Why are my cookies spreading too much?
This can happen if the butter or sweet potato is too warm, or if the dough wasn’t chilled long enough. Make sure all ingredients are at the right temperature and chill the dough for at least 30 minutes to keep your Sweet Potato Snickerdoodles thick and chewy.
How do I get perfectly round cookies?
As soon as the cookies come out of the oven, gently nudge the edges with a spoon or spatula while they’re still hot. This little trick helps shape your Sweet Potato Snickerdoodles into gorgeous, bakery-style rounds.
Final Thoughts
There’s something magical about baking a batch of Sweet Potato Snickerdoodles—your kitchen fills with the aroma of spices and sugar, and every bite is a reminder of why fall is the coziest season. Whether you’re baking for friends or treating yourself, these cookies are sure to bring smiles. Give them a try, and you might just discover your new favorite autumn treat!
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Sweet Potato Snickerdoodles Recipe
- Total Time: 32 minutes plus 30 minutes chill time
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Sweet Potato Snickerdoodles are a delicious twist on the classic cinnamon sugar cookie, featuring the natural sweetness and moist texture of mashed sweet potatoes. Perfectly soft and chewy with warm spices like cinnamon, nutmeg, and ginger, these cookies embody the cozy flavors of fall and make an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup mashed cooked sweet potato
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For Rolling
- 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Wet Ingredients: In a large bowl, cream together the softened butter, mashed sweet potato, granulated sugar, and light brown sugar until the mixture is smooth and well combined, creating a moist base for the cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly, incorporating air into the dough for a light texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms that holds together easily without being sticky.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes to firm it up, making it easier to shape and enhancing the flavors.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll them into smooth balls, then coat each ball evenly in the cinnamon-sugar mixture prepared for rolling.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake for 10–12 minutes, until the edges are set and the centers remain slightly soft, indicating perfectly chewy cookies.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, helping them set without becoming hard.
Notes
- Ensure the sweet potato is well mashed and completely cooled before mixing to prevent the dough from becoming too wet or warm.
- These cookies maintain a soft and chewy texture for several days when stored in an airtight container, making them ideal for fall baking and gifting.
- You can substitute all-purpose flour with a gluten-free blend if needed, but adjust moisture as sweet potatoes add extra wetness.
- For extra flavor, consider adding a pinch of ground cloves or allspice to the spice mix.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
