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
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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.
- Coat the cookies: Mix sugar and cinnamon in a bowl. Roll dough into balls, coat in cinnamon sugar, and place on baking sheets.
- 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
