Hey there, baking enthusiast! If you’re anything like me, there’s a simple pleasure in baking that feels like a warm hug from the inside out. Today, we’re diving into a delightful treat that puts a tasty spin on the classic snickerdoodle: Sweet Potato Snickerdoodles! These cookies are not only soft and chewy but also packed with the goodness of sweet potatoes. Trust me; they’ll make you feel cozy and can even sneak in a bit of nutrition to your sweet indulgence. So, grab your apron and let’s create something magical in the kitchen!

Why You’ll Love This Sweet Potato Snickerdoodles

So, what makes these Sweet Potato Snickerdoodles so special? First off, they combine the beloved flavors of cinnamon and sugar with the earthy sweetness of mashed sweet potatoes. This combination creates a rich, unique flavor profile that’s sure to impress your friends and family. Plus, the soft texture that sweet potatoes provide gives these cookies an irresistible chewiness that classic snickerdoodles sometimes lack.

And let’s not forget about the health aspect! Sweet potatoes are a fantastic source of vitamins and minerals, making these cookies a slightly healthier alternative to traditional recipes. Kids and adults alike will love them, they’re perfect for school lunches, after-school snacks, or your next cozy gathering. You’ll have everyone asking for the recipe, guaranteed!

How to Make Sweet Potato Snickerdoodles

Now that we’ve raved about these cookies, let’s get down to business. Here’s a simple guide to making your very own Sweet Potato Snickerdoodles!

Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Mix Wet Ingredients: In a large mixing bowl, cream together ½ cup of softened vegan butter, ½ cup of granulated sugar, and ¼ cup of brown sugar until light and fluffy. This step is essential for a soft texture! Add ½ cup of mashed sweet potato and 1 teaspoon of vanilla extract, mixing until smooth.
Add Dry Ingredients: In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of cream of tartar, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring until you’ve created a soft dough.
Chill Dough: Once your dough is mixed, cover the bowl and chill it in the refrigerator for at least one hour. Chilling helps the flavors to meld and gives you perfectly shaped cookies.
Prepare Cinnamon Sugar: In a small bowl, mix 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. This delicious coating will add that classic snickerdoodle twist!
Form Cookies: Using a tablespoon, scoop out the chilled dough and roll it into balls. Roll each ball in the cinnamon sugar mixture before placing them on your prepared baking sheet about 2 inches apart.
Bake: Bake the cookies for 10–12 minutes, or until the edges are set but the centers remain slightly soft. This will give your cookies a lovely texture.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Best Ways to Serve Sweet Potato Snickerdoodles

These Sweet Potato Snickerdoodles are delicious right out of the oven, but there are several delightful ways to serve them up!

Pair with Milk: Nothing beats the classic combination of cookies and milk. Enjoy your snickerdoodles with a glass of almond, soy, or regular milk for the ultimate comfort snack.
Ice Cream Sandwiches: Consider making ice cream sandwiches! Use your favorite ice cream flavor and sandwich it between two snickerdoodles for a heavenly treat.
Tea Party Treats: If you’re hosting a tea party, these cookies make for a charming addition. Serve them alongside your favorite tea for a delightful mid-afternoon pick-me-up.

How to Store Sweet Potato Snickerdoodles

To keep your Sweet Potato Snickerdoodles fresh, store them in an airtight container at room temperature. They should stay delicious for up to a week. If you’d like to extend their freshness, consider freezing them. Just place the cooled cookies in a freezer-safe bag or container, and they’ll be good for up to 3 months! When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

Expert Tips for Perfect Sweet Potato Snickerdoodles

Use Fresh Sweet Potatoes: Freshly cooked and mashed sweet potatoes yield the best flavor and texture.
Avoid Overmixing: When combining the dry and wet ingredients, be careful not to overmix. This can lead to tougher cookies.
Chill the Dough: Don’t skip the chilling step! It ensures the cookies hold their shape while baking.
Adjust Spice Levels: If you love a bit of spice, feel free to add a dash of nutmeg or ginger to the cookie dough for an extra flavor kick.

Delicious Variations of Sweet Potato Snickerdoodles

If you’re feeling adventurous, here are a few fun variations you can try:

Chocolate Chip Twist: Stir in some vegan chocolate chips for a decadent treat.
Nutty Addition: Consider adding chopped pecans or walnuts for a delightful crunch.
Pumpkin Spice Version: Swap out the sweet potato for canned pumpkin and add some pumpkin pie spice for a fall-inspired cookie.

FAQs

Can I use regular butter instead of vegan butter?
Absolutely! You can substitute vegan butter for regular butter at a 1:1 ratio.

What can I use instead of cream of tartar?
If you don’t have cream of tartar on hand, you can use baking powder instead. Just increase the baking soda to 1 teaspoon and eliminate the baking powder.

How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned but the centers still look soft. They will firm up as they cool.

Now that you have everything you need, it’s time to roll up your sleeves and bake some Sweet Potato Snickerdoodles! Whether you’re enjoying them at home or sharing them with friends, these cookies are sure to bring smiles all around. Happy baking!