sweet potato snickerdoodle cookies

Hello, friends! Since it's now "officially" fall {not in Texas, it's not}, I thought it was acceptable to share some autumnal recipes! If you look through my archive, you'll see I actually have an embarrassing amount of pumpkin recipes on here, and a few sweet potato ones, too. Just search for "Pumpkin" in the side bar and you'll get a million results! Seeing as I have a ton of pumpkin-specific treats on here already, I though I'd kick off the 2014 season with a sweet potato dessert 🙂 I know a lot of people don't like them, but honestly when it comes to baked goods, they taste just like your beloved pumpkin. Promise! I have been toying with this recipe idea basically since the middle of summer, and I have to admit I was so excited when they turned out so good! They look great, but they taste AMAZING. Like fat, fluffy, chewy clouds of cinnamon spice with a crunchy sugar coating. Pure autumnal heaven!

While snickerdoodles are quite perfect by themselves, they are actually exponentially better with the addition of sweet potato! Seems weird to put potatoes in cookies but just trust me on this. It somehow magically gives them a super chewy, cookie-doughy texture that is so yummy. If you're a cookie-dough lover like me, you'll be totally obsessed. I made these with the resignation that I'd probably have to eat them all myself, but I offered my roommates some and A, they didn't think I was a weirdo for putting sweet potatoes in my cookies; and B, they thought the cookies were basically the best thing ever. So YAY! If you like pumpkin and/or sweet potatoes and/or cinnamon and/or spice, these will become your new favorite thing! Who says ALL the fall treats have to be made with pumpkin, anyway?

{ cookie recipe adapted from Spoonful }

5.0 from 2 reviews

sweet potato snickerdoodle cookies

 

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Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cookies

Serves: 18

Ingredients

• *for the cookie dough*
• 1½ cups all-purpose flour
• ½ cup {1 stick} unsalted butter, softened
• ½ cup white granulated sugar
• ½ cup brown sugar, packed
• ¾ cup sweet potato puree{1 medium potato should be enough!}
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• *for the topping*
• ½ cup white granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 375F.
2. Prepare your sweet potato by scrubbing it and drying it well. Poke holes on the surface with a fork, then wrap in a paper towel, and microwave for about 5 minutes, until soft and cooked through. Cut in half and set aside to cool.
3. In a medium bowl, cream together the softened butter and sugars for the dough, until light and fluffy.
4. Using a spoon, scoop out the sweet potato flesh and add it to the butter-and-sugar mixture. I didn't measure mine precisely but a medium potato should be close to ¾ cup! Mix everything well using a hand or stand mixer, until well incorporated and smooth.
5. Add in the cinnamon, nutmeg, salt, baking soda, and vanilla, and mix to combine.
6. Add in the flour, and mix until the dough just comes together.
7. If the dough is a little soft, let it chill in the fridge for about 30 minutes to firm up, as it needs to be able to be rolled in sugar without falling apart.
8. When ready, line two cookie sheets with parchment and set aside.
9. Combine the sugar and cinnamon for the topping in a small bowl.
10. Grab the cookie dough, scoop out spoonfuls about the side of a golfball, and drop them in the cinnamon sugar. Roll the dough around until completely crusted in sugar, then place on the cookie sheet. Repeat with the remaining dough.
11. Bake cookies for 10-12 minutes, rotating trays halfway though.
12. Let cool slightly then enjoy! Store in an airtight baggie or container for best results.

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