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
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
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.
