Okay, let’s talk cookies.
The other day, my kitchen smelled like fall exploded, and I mean that in the best way possible. I had this leftover sweet potato staring at me from the counter, and I just couldn’t bring myself to make another boring side dish. So, I made these instead.
This is how you make the softest, chewiest sweet potato snickerdoodles you’ve ever had. They’re a little different, super easy, and people go crazy for them.
What You’ll Need
Getting your ingredients ready first makes everything go so much smoother. It’s a simple trick I learned in busy kitchens that saves a ton of stress. Here’s the list.
For the Cookie Dough:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Cream of tartar | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Light brown sugar | ½ cup, packed |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Sweet potato puree | ½ cup |
For the Cinnamon-Sugar Coating:
| Ingredient | Amount |
|---|---|
| Granulated sugar | ¼ cup |
| Ground cinnamon | 2 tbsp |
A quick note on the sweet potato: I really prefer using puree from a roasted sweet potato, not a boiled one. Roasting makes the flavor so much deeper and less watery. Canned puree works too, just make sure it’s 100% sweet potato, not pie filling.
Tools You’ll Need
You don’t need a bunch of fancy stuff for this. Just the basics will do the job perfectly.
| Tool | Purpose |
|---|---|
| Baking sheets | For baking |
| Parchment paper | Prevents sticking |
| Mixing bowls | For wet & dry |
| Whisk | Mixing dry stuff |
| Electric mixer | Or stand mixer |
| Rubber spatula | For scraping |
| Cookie scoop | For even size |
| Small bowl | For coating |
Let’s Make Some Cookies: Step-by-Step
Alright, this is the fun part. Just follow along, and you’ll be in great shape. Don’t rush the chilling step, it’s super important.
Step 1: In a medium bowl, whisk together your flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Just get it all mixed up and set it aside for later.
Step 2: In a separate, larger bowl, beat the softened butter with the granulated sugar and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes until it looks light and fluffy.
Step 3: Add the egg and vanilla extract to the butter mixture. Beat it again until it’s just combined. Don’t overdo it.
Step 4: Now, mix in the sweet potato puree. Your mixture might look a little weird or separated here. Don’t worry, that’s totally normal. It’ll all come together once the flour goes in.
Step 5: Add the dry ingredients to the wet ingredients in two batches. Mix on low speed until you don’t see any more flour streaks. Scrape the sides of the bowl to make sure you get everything.
Step 6: Cover the bowl with plastic wrap and chill the dough for at least 60 minutes. This is the secret step! It keeps the cookies from spreading too much and turning into flat pancakes.
Step 7: When you’re ready to bake, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper so nothing sticks.
Step 8: In a small, shallow bowl, mix the ¼ cup of granulated sugar and 2 tablespoons of cinnamon for your coating.
Step 9: Use a cookie scoop (or just a spoon) to make dough balls about 1.5 inches in size. Roll each ball in your hands until it’s smooth, then roll it all around in the cinnamon-sugar mixture.
Step 10: Place the coated dough balls on your baking sheets, leaving about 2 inches between them so they have room to spread out.
Step 11: Bake for 10-12 minutes. The edges should be set and the centers should look soft and a little puffy. They’ll finish cooking on the hot pan.
Step 12: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This helps them set up properly.
Pro Tips from My Kitchen
I’ve made a lot of cookies in my day, and I’ve learned a few things. Here are some tips that make a real difference with this recipe.
-
Don’t Skip the Chill. I know, I said it before, but I have to say it again. Chilling the dough is the number one thing that guarantees a thick, chewy cookie instead of a thin, crispy one. The fat solidifies, which means it melts slower in the oven.
-
Use Room Temperature Ingredients. Your butter and egg should not be cold. Let them sit on the counter for about an hour before you start. This helps them mix together into a smooth batter, which creates a better cookie texture.
-
Scoop First, Then Roll. For perfectly round cookies, use a cookie scoop for uniform size. After you scoop, give each ball a quick roll between your palms to smooth it out before tossing it in the cinnamon sugar. It makes them look so much more professional.
Substitutions and Variations
Sometimes you don’t have everything on the list, or you just want to try something new. I get it.
- Flour: You can try swapping half of the all-purpose flour for white whole wheat flour to add a little extra fiber. For a gluten-free version, a good 1-to-1 gluten-free baking blend should work well.
- Spices: Feel free to add a pinch of ground ginger or cloves to the dough for an even warmer spice flavor. A little bit of cardamom in the cinnamon-sugar coating is also amazing.
- Add-ins: Want to get creative? Fold in ½ cup of white chocolate chips or chopped pecans into the dough before you chill it.
Make-Ahead and Storage Tips
Life gets busy. The good news is that this dough is great for making ahead of time.
Making Ahead: You can make the cookie dough and store it in the fridge for up to 3 days. You can also scoop the dough into balls, roll them in the cinnamon sugar, and then freeze them on a baking sheet. Once frozen solid, toss them into a freezer bag. They’ll keep for up to 3 months. You can bake them right from frozen—just add 2-3 extra minutes to the baking time.
Storing Leftovers: If you have any cookies left (which is rare in my house), store them in an airtight container at room temperature. They’ll stay soft for about 3-4 days. I like to stick a slice of bread in the container with them; it helps keep them from getting stale.
Frequently Asked Questions (FAQ)
Here are a few questions I get asked all the time.
Q1. Why do my cookies come out flat?
Ans: The most common reason is that the dough wasn’t chilled long enough. Also, make sure your butter was softened, not melted.
Q2. Can I use pumpkin puree instead of sweet potato?
Ans: Yes, you can! They are pretty much interchangeable in this recipe. Just make sure it’s pure pumpkin and not pie filling.
Q3. What is cream of tartar and do I really need it?
Ans: It’s an acid that gives snickerdoodles their classic tangy flavor and chewy texture. For the best result, I wouldn’t skip it.
Wrapping Up
There you have it. A simple recipe for a cookie that feels special without being difficult. The smell of these baking alone is worth it, but the taste is even better.
Go give them a try! I’d love to hear how they turn out for you. If you have any questions or just want to share your cookie success, drop a comment below. Happy baking