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Sweet Potato Snickerdoodles

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These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, incorporating mashed sweet potatoes for added moisture and a subtle sweetness. Rolled in cinnamon sugar, they offer a soft and chewy texture with a warm, spiced flavor — perfect for the fall season or anytime you crave cozy, comforting cookies.

Ingredients

  • For the Cookies:
  • ½ cup vegan butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup mashed sweet potato
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the Cinnamon Sugar Coating:
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Wet Ingredients: Cream vegan butter, granulated sugar, and brown sugar until fluffy. Add mashed sweet potato and vanilla; mix until smooth.
  • Add Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Add gradually to wet ingredients and mix into a soft dough.
  • Chill Dough: Cover and chill the dough for at least 1 hour.
  • Prepare Cinnamon Sugar: Mix granulated sugar and cinnamon in a small bowl.
  • Form Cookies: Scoop dough by tablespoons, roll into balls, then roll in cinnamon sugar. Place on prepared baking sheet 2 inches apart.
  • Bake: Bake 10–12 minutes, until edges are set but centers are soft.
  • Cool: Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Sweet Potato Tip: Use cooled, mashed baked sweet potatoes or canned puree.
  • Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Dough balls can be frozen for up to 3 months — thaw slightly before baking.

Find it online: https://yumfamilyrecipes.com/sweet-potato-snickerdoodles/