If you adore the cozy warmth of classic snickerdoodles but crave a twist packed with autumnal comfort, you are going to fall head over heels for this Sweet Potato Snickerdoodles Recipe. These delightful cookies marry the subtle sweetness and vibrant color of mashed sweet potato with the irresistible cinnamon sugar coating you love—resulting in a soft, chewy treat that’s perfect for sharing with friends or savoring solo. Whether it’s a cozy afternoon snack or a festive addition to your cookie jar, these cookies bring a unique, wholesome vibe to a beloved classic.
Ingredients You’ll Need
Gathering the right ingredients for this Sweet Potato Snickerdoodles Recipe is wonderfully straightforward. Each one plays a vital role in creating those soft, fragrant cookies with just the right touch of sweetness and spice.
- 1 cup cooked mashed sweet potato: Adds natural moisture, sweetness, and a beautiful orange hue.
- 1/2 cup coconut sugar or brown sugar: Brings rich sweetness and depth with a slight caramel flavor.
- 1/4 cup melted coconut oil or butter: Provides tender richness and helps with that perfect chewy texture.
- 1 large egg: Acts as a binder to hold all the ingredients together while adding a bit of lift.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet, floral note.
- 1 1/2 cups all-purpose flour (or gluten-free flour blend): Gives structure to the cookies.
- 1 teaspoon baking powder: Helps the cookies rise gently for a soft texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to lighten up the dough.
- 1/4 teaspoon salt: Balances sweetness while enhancing cinnamon’s warm spices.
- 1 tablespoon ground cinnamon: The signature spice that makes snickerdoodles so irresistible.
- 2 tablespoons granulated sugar (for rolling): Combines with cinnamon to create that iconic crackled coating.
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). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. This small step sets the stage perfectly and ensures your cookies bake evenly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, coconut sugar (or brown sugar), melted coconut oil (or butter), egg, and vanilla extract until the mixture is smooth and creamy. This blend creates the soulful base packed with moisture and sweetness for your snickerdoodles.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Sifting is key here—it ensures your dry ingredients are evenly mixed and helps avoid any lumps in your dough.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. The dough will be slightly sticky, which is perfect—it means your cookies will bake up tender and chewy, exactly as they should be.
Step 5: Prepare the Cinnamon-Sugar Coating
Combine the granulated sugar with a teaspoon of cinnamon in a small bowl. This mixture is what you’ll roll your dough balls in for that classic snickerdoodle sparkle and spice.
Step 6: Shape the Cookies
Using a tablespoon, scoop out the dough and roll each portion into a ball. Roll the balls in the cinnamon-sugar mixture until fully coated. Then, place them on your prepared baking sheet about 2 inches apart and gently flatten each ball slightly with your palm to encourage even baking.
Step 7: Bake to Perfection
Bake the cookies for 10 to 12 minutes. Look for edges that are set while the centers stay soft—that’s the sweet spot that gives snickerdoodles their signature tender chew.
Step 8: Cooling Time
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps them firm up just enough without losing that soft interior texture.
How to Serve Sweet Potato Snickerdoodles Recipe
Garnishes
Enhance your Sweet Potato Snickerdoodles Recipe by sprinkling a light dusting of extra cinnamon or a pinch of powdered sugar for a visually inviting touch. For a more indulgent flair, drizzle a bit of melted white chocolate or glaze made from maple syrup and powdered sugar to celebrate those autumn flavors.
Side Dishes
Pair your cookies with a hot cup of chai tea or a freshly brewed coffee to complement the warm cinnamon notes. For kids or those who love classic combos, a cold glass of milk offers a nostalgic, comforting balance to the sweet potato and spice flavors.
Creative Ways to Present
Try stacking these cookies on a rustic wooden platter tied with twine for a cozy gift presentation. You can also sandwich them with creamy frosting—think vanilla bean or cinnamon buttercream—for an irresistible twist that will wow friends and family alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Snickerdoodles Recipe cookies in an airtight container at room temperature. They will stay soft and chewy for up to 3 days, making them the perfect make-ahead treat to enjoy any time.
Freezing
To enjoy these cookies later, freeze them in a single layer on a baking sheet until firm, then transfer to a resealable freezer bag or airtight container. Frozen Sweet Potato Snickerdoodles will last up to 3 months and thaw beautifully without losing their flavor or texture.
Reheating
If you’d like to refresh chilled or frozen cookies, pop them in the microwave for 10-15 seconds or into a preheated oven at 300°F for 5 minutes. This quick warm-up brings back that soft, fresh-baked feeling that makes the Sweet Potato Snickerdoodles Recipe so special.
FAQs
Can I use regular white sugar instead of coconut sugar?
Absolutely! Regular white sugar can be substituted for coconut or brown sugar, but the flavor will be slightly less caramel-like and the cookies may be a bit less moist. Coconut sugar adds a lovely depth that pairs beautifully with the sweet potato and spices.
Is this recipe gluten-free friendly?
Yes! You can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or another binder to help provide structure to your cookies.
Why do these snickerdoodles use sweet potato?
Sweet potato adds natural sweetness, moisture, and a gorgeous color that elevates the traditional snickerdoodle. It also contributes subtle earthy undertones that pair perfectly with cinnamon, creating a cookie that tastes like fall in every bite.
Can I use canned sweet potato puree instead of cooking a fresh sweet potato?
You can use canned sweet potato puree, just make sure it is pure and unsweetened. This is a great shortcut and will save time while delivering the same luscious texture and flavor for your Sweet Potato Snickerdoodles Recipe.
What is the best way to prevent these cookies from spreading too much?
Chilling the dough for about 30 minutes before baking helps control spreading. Also, gently flattening the dough balls rather than pressing them too thin keeps the cookies nice and plump with that perfect chewy center.
Final Thoughts
I cannot recommend this Sweet Potato Snickerdoodles Recipe enough if you’re looking for a fresh spin on a classic cookie with a warm, cozy vibe. These cookies are easy to make, packed with natural sweetness and spice, and bring that comforting feeling of home with every bite. Treat yourself and those you love to a batch today—you’ll quickly see why this recipe has become a personal favorite to bake and share.
Print
Sweet Potato Snickerdoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Sweet Potato Snickerdoodles are a moist and flavorful twist on the classic cookie, incorporating mashed sweet potato for natural sweetness and a tender texture. Coated in cinnamon sugar, these cookies offer a delightful balance of warm spices and comforting sweetness perfect for any occasion.
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
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 mashed sweet potato, coconut sugar or brown sugar, melted coconut oil or butter, egg, and vanilla extract until the mixture is smooth and well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The dough will have a slightly sticky texture which is perfect for forming cookies.
- Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar with one teaspoon of ground cinnamon for rolling the cookie dough.
- Form Dough Balls: Using a tablespoon, scoop the dough and roll it into balls. Then, roll each ball thoroughly in the cinnamon-sugar mixture to coat the exterior.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Gently flatten each cookie slightly with the palm of your hand to shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges appear set but the centers remain soft and tender.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
- Using coconut sugar and coconut oil makes these cookies suitable for those avoiding refined sugars and dairy.
- Make sure not to overbake to keep the cookies soft and chewy.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
