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Sweet Potato Snickerdoodles: A Delicious Twist on Classic Cookies!

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Sweet Potato Snickerdoodles are a delicious twist on the classic cookie, incorporating the natural sweetness of sweet potatoes for a unique flavor.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Peel and chop the sweet potato. Boil it in water until soft, drain and mash until smooth. Let it cool slightly.
  3. In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy.
  4. Add the egg and vanilla extract, beating until fully combined.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and ginger.
  6. Gradually fold the dry mixture into the wet mixture until just combined. Gently fold in the mashed sweet potato until evenly incorporated.
  7. Combine the sugar and cinnamon for rolling in a small bowl. Scoop a tablespoon of dough, roll it into a ball, and roll in the cinnamon-sugar mixture. Place on the prepared baking sheet.
  8. Bake the cookies for about 10-12 minutes, or until slightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Ensure the sweet potato is well-mashed for a smooth texture.
  • Adjust the amount of cinnamon in the rolling mixture to taste.
  • Store cookies in an airtight container to maintain freshness.

Nutrition

Keywords: Sweet Potato Snickerdoodles, cookies, dessert, baking, sweet potato

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