SWEET POTATO SNICKERDOODLES
We love celebrating the holiday season in our classes baking up some delicious cookie recipes! We’ve taken a classic snickerdoodle recipe and incorporated some delicious mashed sweet potatoes which not only give the cookies a natural sweetness but a wonderful chewy texture. These Sweet Potato Snickerdoodles are a great recipe to make with children – they can assist in scooping out and mashing the sweet potato, measuring and mixing all the ingredients to make the dough, roll the dough into balls and then through sweet cinnamon sugar! These cookies are soft and chewy on the inside and have a delicious crunchy texture on the outside!
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 3/4 cup mashed sweet potato, approximately 1 medium potato
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
+ mixture for coating the cookies: 1/4 cup granulated sugar and 1 tablespoon cinnamon
Directions: Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl, cream together the butter and sugar until light and fluffy. Stir in the mashed sweet potato and mix until smooth.
Add in the cinnamon, nutmeg, salt, baking soda and vanilla. Mix to combine.
Add in the flour and mix until the dough just comes together.
Combine the sugar and cinnamon for the coating in a small bowl.
Scoop out evenly sized spoonfuls of the cookie dough (about the size of a golfball) and roll them in the cinnamon sugar mixture until completely coated.
Place on the baking sheet and repeat with the remaining dough.
Using the palm of your hand to lightly flatten the cookies.
Bake cookies for 10-12 minutes, rotating the trash halfway through.
Let cool slightly and serve.