There’s a certain magic in the air when fall arrives. It’s that crisp coolness that makes you reach for a sweater and crave something warm from the oven.
For me, that craving almost always leads to snickerdoodles. That classic, cinnamon-dusted cookie is like a hug in food form. But recently, I found a way to make them even better.
I added sweet potato. I know, it sounds a little strange at first. But trust me on this. The sweet potato doesn’t scream for attention; it works quietly in the background.
It makes these snickerdoodles unbelievably soft, moist, and chewy, with a subtle earthy sweetness that perfectly complements the warm cinnamon. It’s the secret ingredient you never knew your favorite cookie was missing.
What You’ll Need
Gathering your ingredients first makes the whole baking process feel smoother and more relaxed. Here’s the full list for these amazing cookies.
For the Cookies:
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup smooth sweet potato puree (canned or homemade)
For the Cinnamon-Sugar Coating:
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
How to Make Sweet Potato Snickerdoodles
Follow these simple steps for perfectly soft and chewy cookies every time. The key is giving the dough a little time to chill out in the fridge.
Recipe at a Glance
| Time | Details |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 1 hour (minimum) |
| Cook Time | 10-12 minutes |
| Yield | About 3 dozen cookies |
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 and 1/2 teaspoons of cinnamon, and the nutmeg. Set this bowl aside.
Step 2: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter with the granulated sugar and brown sugar on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add the egg and beat well until it’s fully combined, scraping down the sides of the bowl as needed. Mix in the vanilla extract and the sweet potato puree until just combined.
Step 4: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until everything is just barely combined. Be careful not to overmix the dough.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour. You can chill it for up to 3 days if you want to make it ahead.
Step 6: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Step 7: In a small, shallow bowl, mix together the 1/3 cup of granulated sugar and 2 tablespoons of cinnamon for the coating.
Step 8: Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball between your hands until smooth, then roll it generously in the cinnamon-sugar mixture to coat it completely.
Step 9: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
Step 10: Bake for 10-12 minutes. The edges should be set, but the centers will still look a little soft and puffy. This is the key to a chewy cookie.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips
Over the years, I’ve picked up a few tricks that take these cookies from good to great. Here are my top tips for success.
- Chill the Dough, No Excuses. I know it’s tempting to skip this step, but don’t. Chilling the dough solidifies the fat, which means your cookies will spread less and bake up thicker and chewier. It also allows the flavors to meld together.
- Don’t Overbake. The single biggest mistake in cookie baking is leaving them in the oven for too long. Pull them out when the centers look slightly underdone. They’ll finish baking from the residual heat on the hot pan, giving you that perfect soft center.
- Use Room Temperature Ingredients. Let your butter and egg sit on the counter for about 30-60 minutes before you start. Room temperature ingredients mix together more evenly, creating a smoother, more uniform dough without having to over-whip it.
- Scoop, Then Roll. For that perfectly round cookie shape and classic crackly top, use a cookie scoop for uniform size. Then, give each ball a quick roll between your palms before coating it in cinnamon sugar.
Required Tools
You don’t need a professional kitchen for this recipe. Most of these tools are probably already in your cupboards.
- Mixing Bowls (one large, one medium)
- Stand Mixer or Hand Mixer
- Whisk
- Spatula
- Cookie Scoop (or a tablespoon)
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Substitutions and Variations
Part of the fun of baking is making a recipe your own. Here are a few tested swaps and ideas to try.
- Pumpkin Power: If you don’t have sweet potato, an equal amount of canned pumpkin puree works beautifully. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
- Spice It Up: Feel free to add a pinch of ground ginger or cloves to the flour mixture for an even warmer spice profile.
- Add a Glaze: For an extra-decadent touch, you can drizzle the cooled cookies with a simple glaze made from powdered sugar, a splash of milk, and a little vanilla.
Dietary Swaps
Want to make these to fit a specific diet? No problem. Baking is for everyone.
| Diet | Substitution | Notes |
|---|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. | Choose a blend that contains xanthan gum. |
| Vegan | Use vegan butter sticks and a flax egg. | A flax egg is 1 tbsp ground flaxseed + 3 tbsp water. |
Make-Ahead and Storage Tips
Life gets busy, but that shouldn’t stop you from having fresh-baked cookies. A little planning goes a long way.
Make-Ahead
The cookie dough can be made and stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, scoop the dough into balls, but don’t roll them in the cinnamon sugar yet. Freeze the balls on a baking sheet until solid, then transfer them to a freezer bag. They’ll keep for up to 3 months. When ready to bake, let them thaw slightly on the counter for 15-20 minutes, roll in cinnamon sugar, and add a minute or two to the baking time.
Leftovers and Storage
Store the baked cookies in an airtight container at room temperature. They will stay soft and delicious for up to 5 days.
A fun trick to keep them extra soft is to add a slice of bread to the container. The cookies will absorb moisture from the bread, keeping them perfectly chewy.
Frequently Asked Questions
Here are answers to a few questions that might pop up while you’re baking.
Q1. Can I use a fresh sweet potato instead of canned puree?
Ans: Absolutely! Just bake or boil one medium sweet potato until it’s very tender. Let it cool, remove the skin, and mash the flesh until it’s completely smooth. Measure out 1/2 cup for the recipe.
Q2. My cookies spread out too much and are thin. What went wrong?
Ans: This is usually because the dough wasn’t chilled long enough, or the butter was too soft to begin with. A longer chill time is the best fix. Also, ensure your baking soda and cream of tartar are fresh.
Q3. Why are my snickerdoodles missing those classic cracks on top?
Ans: The cracks come from the leavening agents (cream of tartar and baking soda) reacting in the hot oven. If they’re missing, your leaveners might be old. Also, don’t flatten the dough balls before baking; keeping them round helps them puff up and then crack as they settle.
Wrapping Up
There you have it a classic cookie with a simple twist that makes it extra special. These Sweet Potato Snickerdoodles are soft, chewy, and full of cozy fall flavor. They are perfect for sharing with friends, bringing to a gathering, or just enjoying with a cup of coffee on a quiet afternoon.
Baking should be fun and rewarding, and this recipe is definitely both. I hope you give them a try.
If you do, please come back and leave a comment below. I’d love to hear how they turned out for you or if you added your own unique spin!
