Description
Delight in these soft and chewy Sweet Potato Snickerdoodles, a twist on the classic cookie that combines the natural sweetness and moisture of cooked sweet potatoes with warm cinnamon and sugar. Perfectly baked to have tender centers and slightly crisp edges, these cookies offer a comforting flavor with a hint of spice, ideal for fall baking or anytime you crave a cozy treat.
Ingredients
Scale
Main 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
- 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 (mixed with granulated sugar for rolling)
Instructions
- Preheat Oven: Preheat your 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 cooked mashed sweet potato, coconut or brown sugar, melted coconut oil or butter, egg, and vanilla extract until you achieve a smooth, homogeneous mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose or gluten-free flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Make Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The resulting dough will be slightly sticky, indicating the right consistency for soft cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and a teaspoon of ground cinnamon to create a flavorful coating for the dough balls.
- Shape Cookies: Using a tablespoon, scoop portions of the dough and roll them into balls. Then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with the palm of your hand to help them spread during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft and tender, ensuring chewy texture.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, allowing them to firm up slightly.
Notes
- You can substitute brown sugar with coconut sugar for a lower glycemic index option.
- Use gluten-free flour blend to make the recipe gluten-free if desired.
- Ensure sweet potatoes are fully cooked and mashed smoothly for the best texture.
- Do not overbake cookies; they should remain soft in the center.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Rolling cookies in cinnamon sugar adds a classic snickerdoodle flavor and a slight crunch on the outside.
