If you love the cozy warmth of fall flavors combined with a classic cookie twist, you will fall head over heels for this Sweet Potato Snickerdoodles Recipe. These cookies bring a delightful softness and subtle sweetness from real sweet potatoes, perfectly balanced with the comforting cinnamon sugar coating you expect from a snickerdoodle. Rich, tender, and irresistibly spiced, these treats are an absolute must-bake for anyone craving a unique spin on a beloved favorite.
Ingredients You’ll Need
The beauty of this Sweet Potato Snickerdoodles Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from adding lush moisture and flavor to ensuring the perfect chewy texture you want in a classic snickerdoodle cookie.
- Unsalted butter (2 cups, softened): Provides rich creaminess and helps create that tender crumb every cookie dreams of.
- Vegetable shortening (½ cup): Adds structure and keeps the cookies soft without weighing them down.
- Sweet potatoes, canned in syrup (2 cans, drained): Delivers natural sweetness and moistness, giving these cookies their unique, velvety texture.
- Granulated sugar (3 cups, divided): Sweetens the dough and creates that classic cinnamon sugar crust.
- Dark brown sugar (1 ½ cups, packed): Brings deep caramel notes and moisture to the cookie base.
- Vanilla extract (2 tbsp): Enhances the overall flavor with warm, sweet fragrance.
- Egg yolks (2 large): Adds richness and improves the cookie’s softness.
- All-purpose flour (6 ½ cups): The foundation, providing structure and chewiness.
- Cream of tartar (2 tsp): The secret behind that signature tang and chewy snickerdoodle texture.
- Baking soda (2 tsp): Helps the cookies rise just enough for the perfect bite.
- Kosher salt (1 ½ tsp): Balances sweetness and intensifies flavors.
- Baking powder (1 tsp): Supports a soft, tender crumb.
- Ground cinnamon (2 tbsp): The essential spice that makes the snickerdoodle magic happen.
How to Make Sweet Potato Snickerdoodles Recipe
Step 1: Prep the Sweet Potatoes
Start by mashing your drained sweet potatoes until they’re perfectly smooth. You’ll want to measure out exactly one cup of this luscious mash to keep the cookie batter just right—this is what lends these cookies their unforgettable moist and tender texture.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, vegetable shortening, 2 cups of granulated sugar, and the dark brown sugar. Continue until the mixture is light and fluffy, creating a wonderful base for your cookie dough. Then, add in the vanilla, egg yolks, and that creamy mashed sweet potato, mixing everything until it’s beautifully combined and smooth.
Step 3: Combine Dry Ingredients
Whisk the flour, cream of tartar, baking soda, kosher salt, and baking powder together in a separate bowl. This ensures even distribution of the leavening agents and spices throughout your dough, which is key for consistent texture and flavor.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, mixing gently until a soft dough forms. If the dough feels too soft to handle, be sure to chill it for 30 to 60 minutes—this helps it firm up for easy rolling without sacrificing tenderness when baked.
Step 5: Roll and Coat the Dough Balls
Combine the remaining 1 cup of granulated sugar with the ground cinnamon in a bowl. Scoop out the dough into generous balls, then roll each one in the cinnamon sugar mixture to coat every nook and cranny. This step is what gives these Sweet Potato Snickerdoodles their classic, cinnamon-sprinkled charm.
Step 6: Bake to Perfection
Place your cinnamon-coated dough balls onto a prepared baking sheet and bake at 350°F (175°C) for 10 to 12 minutes. You’ll want to watch for the edges to set while keeping the centers soft. Once cooled on a wire rack, these cookies develop the perfect snickerdoodle softness with that beautiful hint of sweet potato richness.
How to Serve Sweet Potato Snickerdoodles Recipe
Garnishes
While these cookies are spectacular on their own, a light dusting of powdered sugar can elevate them for special occasions. For a festive touch, sprinkle some chopped toasted pecans on top right after baking to add a delightful crunch that pairs wonderfully with the soft cookie.
Side Dishes
Serve these warm alongside a cup of chai tea or hot apple cider to complement their spicy notes. They also make a delightful after-dinner treat with a scoop of vanilla ice cream or a drizzle of salted caramel sauce for an indulgent dessert.
Creative Ways to Present
For gatherings, arrange these Sweet Potato Snickerdoodles on a rustic wooden platter with sprigs of fresh rosemary or cinnamon sticks for a cozy look. You can also sandwich them with cream cheese frosting or marshmallow fluff for a playful twist that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your baked Sweet Potato Snickerdoodles fresh by storing them in an airtight container at room temperature. They will stay soft and flavorful for up to a week, making them perfect for savoring throughout the week or sharing with friends and family.
Freezing
If you want to make these cookies in advance, you can freeze the unbaked dough balls. Simply roll them in cinnamon sugar, place on a baking sheet to freeze individually, and then transfer to a freezer-safe bag. Bake straight from the freezer, adding an extra minute or two to the cooking time for fresh, warm cookies whenever the craving hits.
Reheating
To enjoy leftover cookies as if fresh from the oven, pop them in the microwave for 10 to 15 seconds or warm in a low oven for 5 minutes. This brings back that soft, chewy texture and intensifies their cozy aroma.
FAQs
Can I use fresh sweet potatoes instead of canned?
Absolutely! If you prefer fresh, cook and mash your sweet potatoes until smooth. Just make sure to drain any excess moisture so your dough doesn’t become too wet. Using fresh sweet potatoes may give a slightly different texture but is equally delicious.
Why is cream of tartar important in this recipe?
Cream of tartar gives snickerdoodles their classic tangy flavor and helps the cookies maintain a chewy texture. It reacts with baking soda to give the cookies their signature rise and slight chewiness.
Can I make this recipe gluten-free?
While this recipe calls for all-purpose flour, you can substitute with a gluten-free flour blend designed for baking. Just remember to check the blend includes xanthan gum for proper texture, or add it separately if needed. The cookies might come out a bit different but still delicious!
How long can I store these cookies after baking?
Stored in an airtight container at room temperature, these Sweet Potato Snickerdoodles will stay soft and tasty for up to one week. For longer storage, freezing is your best bet.
Can I add nuts or mix-ins to this recipe?
Definitely! Chopped pecans, walnuts, or even white chocolate chips make fantastic additions. Just fold them into the dough during the mixing stage for a personalized twist that adds texture and extra flavor.
Final Thoughts
There’s something truly special about baking these Sweet Potato Snickerdoodles Recipe cookies. They bring that nostalgic cinnamon sugar bliss together with a rich, velvety twist from sweet potatoes that makes each bite feel like a warm hug. Whether for holiday gatherings or everyday indulgence, I promise once you try this recipe, it will become a cherished favorite you’ll find yourself making time and again.
