Recipe courtesy of Eddie Jackson
Recipe courtesy of Eddie Jackson
Watch how to make this recipe.
Sweet Potato Snickerdoodles
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- Level: Easy
- Total: 2 hr 45 min (includes chilling and cooling times)
- Active: 40 min
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 188
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 105 mg
Sweet potato and snickerdoodle lovers unite! A generous amount of canned sweet potato puree in the dough produces a fluffy cookie with the perfect chewy edge. I top them off with the quintessential cinnamon-sugar coating, then add a piping of fluffy cream cheese frosting for a festive finish.
- Level: Easy
- Total: 2 hr 45 min (includes chilling and cooling times)
- Active: 40 min
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 188
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 105 mg
Ingredients
Cookies:
Coating:
Cream Cheese Frosting:
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Directions
Special equipment:
a piping bag fitted with a small round tip- For the dough: Line 3 rimmed baking sheets with parchment.
- Whisk the flour, cinnamon, salt, baking soda and cream of tartar in a medium bowl. Set aside.
- Whisk the butter and brown sugar in a large bowl until well combined. Add the eggs 1 at a time, mixing until just incorporated. Whisk in the sweet potato puree and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and fold with a spatula until just combined (the dough should be soft and sticky). Cover the bowl and refrigerate until the dough is firm and just chilled through, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 375 degrees F.
- Scoop 1 1/2-tablespoon balls of dough onto the prepared baking sheets, about 10 per sheet.
- For the coating: Whisk the granulated sugar and cinnamon in a medium bowl.
- Roll the dough balls in the coating, making sure they’re fully and generously coated. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake 1 baking sheet at a time until the cookies have puffed slightly and are golden brown and set at the edges, about 12 minutes. Cool 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- For the cream cheese frosting: Add the cream cheese and butter to a large bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla, cinnamon and salt and beat until well combined and creamy.
- Transfer the frosting to a piping bag fitted with a small round tip. Pipe squiggles of frosting onto each cookie. Store in an airtight container in the refrigerator for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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