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
Scale
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
