Why You’ll Love Sweet Potato Snickerdoodles Recipe

Moist and Chewy Texture: The addition of sweet potatoes ensures a soft, tender crumb.
Warm Spices: Cinnamon and nutmeg complement the sweet potato flavor beautifully.
Simple Ingredients: Utilizes pantry staples for an easy baking experience.
Versatile: Great for holiday cookie trays, afternoon snacks, or dessert.
Make-Ahead Friendly: Dough can be prepared in advance and baked when needed.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cream of tartar
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Mashed sweet potato (about ¾ cup)
Vanilla extract
Egg

For the Cinnamon-Sugar Coating:

Granulated sugar
Ground cinnamon

directions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the mashed sweet potato, vanilla extract, and egg until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Cover and refrigerate the dough for at least 30 minutes.
In a small bowl, mix together the cinnamon and sugar for the coating.
Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
Place dough balls on prepared baking sheets, spaced 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers are soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and timing

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: Approximately 1 hour
Yield: About 24 cookies

Variations

Vegan Option: Use plant-based butter and a flax egg.
Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
Add-Ins: Mix in chopped nuts or white chocolate chips.
Spice Blend: Try adding ground ginger or cloves for extra depth.

storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place in a single layer then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.
Reheat cookies in a 300°F (150°C) oven for 5 minutes if desired.

FAQs

Can I use canned sweet potato puree?

Yes, just make sure it’s pure sweet potato without added sugars or spices.

How do I make mashed sweet potato?

Boil peeled, cubed sweet potatoes until tender, then mash until smooth.

Can I skip chilling the dough?

Chilling is recommended to prevent the cookies from spreading too much.

What if I don’t have cream of tartar?

Substitute with 1 teaspoon of lemon juice or white vinegar.

Can I make the dough ahead of time?

Yes, it can be refrigerated for up to 2 days before baking.

How do I know when the cookies are done?

Edges should be set; the centers may look slightly underbaked but will firm up as they cool.

Can I double the recipe?

Yes, just double all ingredients and bake in batches.

Are these cookies suitable for mailing?

Yes, they travel well in airtight containers.

Can I add a glaze on top?

Yes, drizzle a simple powdered sugar glaze on cooled cookies for added sweetness.

What pairs well with these cookies?

They go perfectly with chai tea, coffee, or milk.

Conclusion

Sweet Potato Snickerdoodles offer a cozy, comforting twist on a beloved classic. Their tender texture and warm spice make them a standout cookie for any season, especially fall. Whether you’re hosting a gathering, preparing holiday treats, or baking just because, these cookies are sure to satisfy and impress.