If you’ve been searching for a cozy twist on a classic cookie, this Sweet Potato Snickerdoodles Recipe is an absolute must-try. Bringing together the warmth of cinnamon with the natural sweetness and vibrant color of mashed sweet potatoes, these cookies are soft, chewy, and perfectly spiced. They take the nostalgic snickerdoodle and elevate it with a subtle, earthy depth that makes every bite feel like a warm hug. Whether you’re baking for family, friends, or just treating yourself, these cookies deliver comfort and flavor in every morsel.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role—from the creamy mashed sweet potatoes that add moisture and natural sweetness, to the cinnamon that brings that signature spicy kick. Each component helps create cookies that are flavorful, tender, and beautifully golden.
- 1 cup cooked mashed sweet potato: Adds natural moisture, sweetness, and a lovely orange hue to the dough.
- 1/2 cup coconut sugar or brown sugar: Enhances the sweetness with a rich, caramel-like flavor.
- 1/4 cup melted coconut oil or butter: Provides the perfect fat to keep cookies soft and tender.
- 1 large egg: Binds the ingredients together and helps with structure.
- 1 teaspoon vanilla extract: Adds a warm, sweet aroma that complements the cinnamon.
- 1 1/2 cups all-purpose flour (or gluten-free flour blend): The base of the dough, giving the cookies their shape and texture.
- 1 teaspoon baking powder: Helps the cookies rise for a light texture.
- 1/2 teaspoon baking soda: Reacts with the wet ingredients to create a tender crumb.
- 1/4 teaspoon salt: Balances the sweetness and boosts the other flavors.
- 1 tablespoon ground cinnamon: The star spice that brings snickerdoodles to life.
- 2 tablespoons granulated sugar (for rolling): Gives the finished cookies a sweet, crunchy coating with a cinnamon kick.
How to Make Sweet Potato Snickerdoodles Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick, setting the stage for perfect results.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla extract until you get a smooth, silky mixture. This blend creates a moist base that will keep your cookies wonderfully soft.
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 evenly distribute the leavening agents and spice throughout the dough.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough will be slightly sticky—that’s exactly what you want for a tender cookie that’s not tough or dry.
Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix the granulated sugar with a teaspoon of ground cinnamon. This coating will give your cookies that classic sweet-and-spicy crust snickerdoodles are known for.
Step 6: Shape and Coat the Dough Balls
Using a tablespoon, scoop out the dough and roll each portion into a ball. Then, roll the balls in the cinnamon-sugar mixture until fully coated, ensuring each cookie has that irresistible, sugary exterior.
Step 7: Arrange on Baking Sheet and Flatten
Place your dough balls about two inches apart on the prepared sheet. Gently flatten each ball just a bit with the palm of your hand so they bake evenly and develop that perfect snickerdoodle shape.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes until the edges are set but the centers still look soft. This delicate balance creates cookies that are crispy around the edges while keeping a chewy, melt-in-your-mouth center.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them onto a wire rack. This brief cooling period allows them to firm up just enough without losing their softness.
How to Serve Sweet Potato Snickerdoodles Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of cinnamon-sugar works wonders to add an inviting sparkle and enhance the aroma. For a festive touch, you can also add a drizzle of melted white chocolate or a dollop of whipped cream alongside.
Side Dishes
Pair these cookies with a warm cup of chai tea, coffee, or a spicy hot chocolate to complement the cinnamon and sweet potato flavors perfectly. They also make excellent companions to a scoop of vanilla or cinnamon ice cream for an indulgent dessert experience.
Creative Ways to Present
Try stacking a few Sweet Potato Snickerdoodles with layers of whipped cream and apple slices for a quick dessert parfait. Alternatively, sandwich two cookies together with a cinnamon cream cheese frosting filling to impress guests with a fun, twist on classic snickerdoodle presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture, making sure they stay just as delicious as when freshly baked.
Freezing
You can freeze unbaked dough balls or fully baked cookies. Place dough balls on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag. Baked cookies can be frozen in layers separated by parchment paper for up to 3 months.
Reheating
To bring frozen or leftover cookies back to life, warm them in a 300°F oven for 5 to 7 minutes. This revives the softness and enhances the cinnamon aroma, making each cookie taste like it just came out of the oven.
FAQs
Can I substitute regular sugar for coconut sugar in this Sweet Potato Snickerdoodles Recipe?
Absolutely! Regular granulated sugar or brown sugar can be used, though coconut sugar adds a richer, slightly caramel flavor that complements the sweet potato beautifully.
Is it possible to make these cookies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend meant for baking to ensure your cookies maintain the right texture and structure.
How do I know when the cookies are done baking?
Look for set edges with a slightly soft center. Overbaking will dry them out, so it’s best to remove them when they still look a little undercooked in the center since they firm up as they cool.
Can I use canned sweet potato instead of fresh sweet potato?
Sure! Just ensure it’s plain mashed sweet potato without added spices or sugar. Drain any excess moisture to keep the dough from becoming too wet.
What’s the best way to prevent these cookies from spreading too much?
Make sure your dough is chilled for at least 20 minutes before baking. This helps the cookies hold their shape and develop that perfect snickerdoodle texture.
Final Thoughts
There’s something so comforting about the fusion of sweet potato and cinnamon in this Sweet Potato Snickerdoodles Recipe that makes it an instant favorite in any cookie rotation. Whether you’re baking for the holidays, a cozy afternoon treat, or just because, these cookies bring warmth and joy with every bite. Grab your ingredients and give this recipe a try—you’ll be amazed at how a humble sweet potato transforms the classic snickerdoodle into something truly unforgettable.
Print
Sweet Potato Snickerdoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and chewy Sweet Potato Snickerdoodles combine the warm flavors of cinnamon and coconut sugar with the natural sweetness and moisture of mashed sweet potatoes. These cookies are a unique twist on the classic snickerdoodle, perfect for a comforting treat or holiday baking that’s both flavorful and visually appealing.
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
- 1 teaspoon ground cinnamon (to mix with granulated sugar for rolling)
Instructions
- Preheat and Prepare: 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 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 mixture to the wet ingredients, stirring until just combined to form a slightly sticky dough that will hold together but remain soft.
- Prepare Rolling Sugar: In a small bowl, mix the granulated sugar with a teaspoon of cinnamon to create the classic snickerdoodle coating.
- Shape Dough Balls: Using a tablespoon, scoop portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated for a sweet, spiced crust.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each slightly with your palm for an even cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. They should have set edges while the centers remain soft, providing a perfect chewy texture.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using coconut sugar adds a caramel-like flavor, but brown sugar is a good alternative.
- For a dairy-free option, use coconut oil instead of butter.
- Make sure the sweet potato is well-mashed to avoid lumps in the dough.
- Do not overmix once dry ingredients are added to keep the cookies tender.
- The cookies will be soft when warm; allow them to cool completely for best texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
