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
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
- 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.
