If fall had a flavor, I think it would taste exactly like Sweet Potato Snickerdoodles—a cookie that wraps everything you love about coziness and homemade treats into one perfectly spiced bite. These cookies take the soft, pillowy comfort you expect from classic snickerdoodles and dial it up with the natural sweetness and vibrant color of sweet potatoes. Every bite feels like a warm hug, brimming with cinnamon and nutmeg, and thanks to the sweet potato, they’re always deliciously soft inside with a beautifully crackled top. Whether you’re baking for a holiday gathering or just want to treat yourself on a chilly afternoon, Sweet Potato Snickerdoodles are the utterly charming twist your cookie jar has been waiting for.
Ingredients You’ll Need
The beauty of Sweet Potato Snickerdoodles is how each ingredient shines. These are simple pantry staples, each playing a unique role in flavor, texture, or color—the real magic happens when they’re blended together just right.
- Unsalted butter: Softened butter creates a luxuriously creamy base for the cookie dough, helping the cookies stay soft and tender.
- Light brown sugar: Adds moisture and a hint of molasses flavor, keeping your cookies deeply flavored and extra chewy.
- Granulated sugar: Used in both the dough and for rolling, it sweetens the cookies and gives the exterior that signature snickerdoodle sparkle.
- Mashed cooked sweet potato: The star of the show, bringing natural sweetness, a lovely orange hue, and extra moisture for ultimate softness.
- Large egg: Binds the dough together, ensuring everything holds while baking and contributes to a slightly richer texture.
- Vanilla extract: Lends a classic scent and rounds out the flavors beautifully.
- All-purpose flour: The structural backbone, binding all the wet ingredients and giving the cookies just the right heft.
- Cream of tartar: Essential for that traditional snickerdoodle tang and chewy texture that makes these cookies irresistible.
- Baking soda & baking powder: Both work together for a gentle rise and the iconic crinkly tops.
- Salt: Balances the sweetness and enhances all those warm spices.
- Ground cinnamon: Infuses every bite with a cozy spice, and stars again in the rolling sugar.
- Ground nutmeg: Adds a subtle, earthy warmth that compliments the sweet potato perfectly.
- For rolling – granulated sugar & cinnamon: This classic duo coats the dough balls, delivering crunch and flavor in every bite.
How to Make Sweet Potato Snickerdoodles
Step 1: Prep the Oven and Baking Sheets
Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. This simple step ensures easy cleanup, prevents sticking, and gives your Sweet Potato Snickerdoodles beautifully even edges every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, light brown sugar, and granulated sugar together. You’re aiming for a fluffy, creamy mixture—about 2-3 minutes of mixing will do the trick. This step is crucial for that soft, tender crumb!
Step 3: Mix in the Wet Ingredients
Add the mashed sweet potato, large egg, and vanilla extract to your creamed butter mixture. Mix until everything is smooth and luscious. The sweet potato will tint your dough a beautiful golden color and add moistness and flavor.
Step 4: Whisk and Add the Dry Ingredients
In a second bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry mixture to your wet ingredients, stirring just until a soft dough comes together. If the dough is sticky (thanks to our beloved sweet potatoes!), pop it in the fridge for 30 minutes; this makes scooping and rolling much easier.
Step 5: Scoop, Roll, and Coat in Cinnamon Sugar
Use a tablespoon or cookie scoop to portion the dough and roll each into a smooth ball. Now for the magic: coat each dough ball thoroughly in your cinnamon-sugar rolling mixture. This not only gives Sweet Potato Snickerdoodles their classic snickerdoodle finish but adds a lovely crunch with every bite.
Step 6: Bake!
Arrange the coated dough balls on your prepared baking sheets, leaving at least 2 inches between them to allow for spreading. Bake for 10–12 minutes until the edges look just set and the tops are starting to crack. The scent of cinnamon and sweet potato will be absolutely irresistible by now.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely—if you can wait that long! The centers will stay tender and softly cakey, just the way Sweet Potato Snickerdoodles should be.
How to Serve Sweet Potato Snickerdoodles
Garnishes
For a festive touch, you can sift a little extra cinnamon or powdered sugar over cooled cookies. If you’re feeling extra, add a tiny dollop of cream cheese frosting or a drizzle of maple glaze. These easy garnishes give your Sweet Potato Snickerdoodles an extra-special flourish—perfect for impressing guests!
Side Dishes
Sweet Potato Snickerdoodles pair beautifully with a mug of chai, spicy hot cocoa, or cold milk. For an autumn dessert spread, serve them alongside roasted pecans, a fruit compote, or a platter of sliced apples with caramel dip. Their warmth and spice are delightful with just about any fall treat.
Creative Ways to Present
Stack your cookies high on a rustic cake stand, nestle them in a decorative tin for gifting, or arrange them in pretty paper liners for an easy cookie swap. For parties, sandwich a bit of ice cream between two Sweet Potato Snickerdoodles for a dreamy ice cream sandwich. Their tender texture makes them perfect for creative cookie displays!
Make Ahead and Storage
Storing Leftovers
Keep cooled cookies in an airtight container at room temperature for up to 5 days. The sweet potato keeps these cookies moist and tender, so they stay fresh longer than your average cookie. If you want to keep them even softer, slip a slice of bread into the container (it’s an old baker’s trick!).
Freezing
Sweet Potato Snickerdoodles freeze like a dream—either as baked cookies or as raw dough balls. For maximum convenience, freeze the unbaked, cinnamon-sugar coated dough balls on a tray, then pop into a zip-top bag. Bake straight from frozen (just add an extra minute or two). You can also freeze baked cookies, tightly wrapped, for up to 2 months.
Reheating
To revive that freshly baked magic, warm cookies in a 300°F (150°C) oven for about 5 minutes or pop one in the microwave for 10 seconds. This brings back the melty, fragrant cinnamon goodness you’re craving!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s pure sweet potato with no added sugar or spices. Drain off any excess liquid for the perfect dough consistency, and you’ll find the flavor is just as fabulous.
Why do I need cream of tartar in Sweet Potato Snickerdoodles?
Cream of tartar gives these cookies their classic snickerdoodle tang and helps keep the texture soft and chewy. It’s a key ingredient that makes snickerdoodles stand out—don’t skip it!
Can I make these gluten-free?
Yes—you can swap in a good 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure it’s meant for baking, and check that your cream of tartar and baking powder are gluten-free as well for best results.
How do I know when the cookies are done baking?
Look for the edges to be set and the tops to start cracking. They’ll firm up as they cool, so don’t overbake—10 to 12 minutes is all you need for the perfect soft interior and lightly crisped edges.
Can I add extra spices to the dough?
Definitely! Try adding a pinch of ground cloves, ginger, or even cardamom to the dough for a personal touch. These warm spices play beautifully with the sweet potato and cinnamon flavor.
Final Thoughts
There’s simply nothing quite like sharing a batch of warm Sweet Potato Snickerdoodles—whether you’re baking for friends, family, or just a night in. With their soft, spiced centers and sparkly cinnamon sugar tops, these cookies bring a little extra joy to any occasion. I can’t wait for you to give them a try and make them your new fall favorite!
Print
Sweet Potato Snickerdoodles Recipe
- Total Time: 32 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, with the added goodness of sweet potato creating a soft, cakey texture that’s perfect for fall baking.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For Rolling:
- 1/4 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Mix in the sweet potato, egg, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Chill if necessary.
- Form and Bake: Scoop dough into balls, coat with cinnamon sugar, place on baking sheets, and bake for 10–12 minutes.
- Cool and Enjoy: Let cool on the pan before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of ground cloves or ginger to the dough.
- These cookies are soft and cakey thanks to the sweet potato, perfect for autumn baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
