Description
A wholesome twist on classic snickerdoodles, these cookies are soft, chewy, and packed with the goodness of sweet potatoes.
Ingredients
Scale
- ½ cup softened vegan butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup mashed sweet potato
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (for cinnamon sugar)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until light and fluffy. Add the mashed sweet potato and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the wet mixture, stirring until a soft dough forms.
- Chill the dough in the refrigerator for at least one hour.
- Mix the granulated sugar and ground cinnamon in a small bowl for the coating.
- Scoop out the chilled dough and roll it into balls. Roll each ball in the cinnamon sugar mixture and place them on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be served with milk, as ice cream sandwiches, or at tea parties. Store in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg