Sweet Potato Snickerdoodles Recipe

If you’re looking to bring a little autumn magic to your cookie jar or wow your family with an unexpected treat, these Sweet Potato Snickerdoodles are your new secret weapon. This delightful twist on the classic cookie pairs pillowy-soft sweetness with cozy spices and the unexpected earthiness of sweet potato. Each bite gives you golden edges, soft middles, and a cinnamon-sugar sparkle, making these cookies the kind of memorable treat people talk about for weeks. Whether you’re a seasoned baker or it’s your first time working with sweet potatoes in a dessert, this recipe is bound to become a fall (or anytime!) favorite in your home.

Sweet Potato Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of pantry staples come together to deliver so much flavor, color, and comfort. Each ingredient in Sweet Potato Snickerdoodles plays a key role in the unique taste and soft, chewy texture that makes these cookies irresistible.

  • Unsalted butter (1/2 cup, softened): Makes the cookies rich and moist, and helps achieve that melt-in-your-mouth texture.
  • Mashed cooked sweet potato (1/2 cup, cooled): The star ingredient that brings extra moisture, subtle earthy sweetness, and a beautiful golden hue.
  • Granulated sugar (3/4 cup): Sweetens the dough and creates that classic snickerdoodle crackle on top.
  • Light brown sugar (1/4 cup, packed): Adds just a touch of caramel notes and helps keep these cookies ever-so-soft.
  • Large egg (1): Binds everything together and adds a little lift to make the cookies puffy.
  • Vanilla extract (1 teaspoon): Rounds out the flavor with a gentle warmth; don’t skip it!
  • All-purpose flour (1 3/4 cups): The sturdy base that holds it all together, ensuring chewy centers without being cakey.
  • Baking soda (1/2 teaspoon): Gives the cookies a slight spread and helps them bake up tender.
  • Cream of tartar (1/2 teaspoon): The classic snickerdoodle tang and texture come from this often-overlooked ingredient.
  • Ground cinnamon (1/2 teaspoon): For warm, comforting spice throughout the dough.
  • Ground nutmeg (1/4 teaspoon): Pairs perfectly with sweet potato for that subtle, autumn-inspired charm.
  • Salt (1/4 teaspoon): Every sweet treat needs a touch of salt to make the flavors pop.
  • Cinnamon Sugar Coating: 1/4 cup granulated sugar & 1 teaspoon cinnamon: This simple finishing touch is what gives Sweet Potato Snickerdoodles their signature sparkle and flavor punch.

How to Make Sweet Potato Snickerdoodles

Step 1: Prep Your Equipment and Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Gather all your ingredients and make sure the butter is soft and the sweet potato is fully cooked, cooled, and mashed smooth—with no lumps. This small prep step makes the whole cookie-making experience a breeze!

Step 2: Cream Together the Wet Ingredients

In a large mixing bowl, combine the softened butter, mashed sweet potato, granulated sugar, and brown sugar. Using an electric mixer (or a sturdy wooden spoon and lots of energy), beat until the mixture is creamy, fluffy, and there are no streaks of orange or butter. This base gives Sweet Potato Snickerdoodles their super-soft texture.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until the mixture is smooth and all the wet ingredients are fully incorporated. The dough should look rich and slightly glossy at this point—exactly what you want for chewy, cakey cookies.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt. This step ensures all the leavening and spices are mixed evenly so each cookie is just as perfect as the last.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into your wet mixture, about a third at a time, mixing on low just until a soft, slightly sticky dough forms. Be careful not to overmix at this stage—it keeps your Sweet Potato Snickerdoodles tender and pillowy inside.

Step 6: Make the Cinnamon Sugar Coating

In a small shallow bowl, stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon. This iconic coating will help your cookies bake up crackly and golden, with a sweet spicy shell that no one can resist.

Step 7: Shape and Roll the Dough

Using a cookie scoop or a tablespoon, portion out dough balls and roll each gently between your palms until smooth. Drop each ball into the cinnamon sugar mixture, rolling until completely coated. This step is where the cookies get their beautiful, sparkly finish and nostalgic snickerdoodle crunch.

Step 8: Bake to Perfection

Place each coated dough ball on your prepared baking sheets, leaving about 2 inches between each cookie for spreading. Bake at 350°F for 10 to 12 minutes, just until the edges are set and the centers are puffed but still soft. For impossibly soft cookies, don’t overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

How to Serve Sweet Potato Snickerdoodles

Sweet Potato Snickerdoodles Recipe - Recipe Image

Garnishes

For a little pizzazz, dust your Sweet Potato Snickerdoodles with extra cinnamon-sugar while they’re still warm—this gives them a gorgeous sparkle and a big flavor boost. You could also drizzle a simple vanilla glaze or sandwich marshmallow fluff between two cookies for the ultimate dessert sandwich.

Side Dishes

These cookies are at home with a mug of spiced chai, rich hot chocolate, or your favorite herbal tea. For an autumn-inspired dessert plate, serve with roasted pecans, caramel sauce, or even a scoop of vanilla bean ice cream. The warmth and spice of Sweet Potato Snickerdoodles make them perfect for cozy gatherings or afternoon coffee breaks.

Creative Ways to Present

Stack them high and wrap with twine for a sweet edible gift, or arrange them on a rustic cutting board with fresh orange slices and cinnamon sticks for a festive centerpiece. For parties, small treat bags filled with Sweet Potato Snickerdoodles are always a crowd-pleaser (and an instant conversation starter!).

Make Ahead and Storage

Storing Leftovers

Keep your Sweet Potato Snickerdoodles super soft by storing them in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days. Place a slice of white bread in the container to help retain moisture—it’s an old baker’s trick that really works.

Freezing

Sweet Potato Snickerdoodles are fantastic freezer cookies! Once cooled, layer them between sheets of parchment in an airtight container and freeze for up to 2 months. Thaw at room temperature when you’re ready to enjoy a little autumn flavor whenever the craving hits.

Reheating

If you like your cookies slightly warm and soft, pop them in the microwave for about 8-10 seconds. This brings back that fresh-from-the-oven gooeyness and makes Sweet Potato Snickerdoodles taste like they were just baked.

FAQs

Can I use canned sweet potato puree?

Absolutely! Just make sure to use plain sweet potato puree with no added sugar or spices, and let it cool completely before adding to your dough for the best texture.

Do I need to peel the sweet potato before mashing?

Yes, peeling the sweet potato before mashing gives you a smooth, lump-free texture—key for mixing seamlessly into your cookie dough.

Can I make the dough in advance?

You sure can! The dough can be covered and chilled in the fridge for up to 24 hours. Just let it sit at room temperature for 10-15 minutes to soften before scooping and baking.

What’s the best way to mash sweet potatoes for this recipe?

Once cooked and peeled, mash sweet potato with a fork, potato masher, or even a food processor if you want it extra smooth. Avoid leaving large chunks as they can affect the texture of your Sweet Potato Snickerdoodles.

Why do my cookies come out flat?

If your cookies are spreading too much, check that your butter isn’t too soft or melted and your sweet potato isn’t too watery. Also, a quick chill of the dough before baking helps keep Sweet Potato Snickerdoodles nice and thick!

Final Thoughts

I can’t wait for you to try these cozy, pillowy Sweet Potato Snickerdoodles. With their warm cinnamon aroma and melt-in-your-mouth bite, they’re a joyful twist on a classic favorite. Whether you’re baking for friends, family, or simply for yourself, these cookies are sure to bring a little extra sweetness to your day—so go ahead, treat yourself and enjoy every last crumb!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Snickerdoodles Recipe

Sweet Potato Snickerdoodles Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

  • Author: admin
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

These Sweet Potato Snickerdoodles are a delightful twist on the classic cookie, with the added goodness of sweet potato. Soft, chewy, and perfectly spiced, these cookies are a must-try for fall baking.


Ingredients

Scale

Cookies:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup mashed cooked sweet potato, cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Cinnamon Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Prepare the dough: In a large bowl, cream together butter, sweet potato, granulated sugar, and brown sugar. Add the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Combine the wet and dry ingredients to form a dough.
  3. Coat the cookies: Mix sugar and cinnamon in a bowl. Roll dough into balls, coat in cinnamon sugar, and place on baking sheets.
  4. Bake: Bake for 10–12 minutes until set. Cool before serving.

Notes

  • Ensure sweet potato is well-mashed for best results.
  • Cookies stay soft for days and freeze well.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10g
  • Sodium: 85mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star