Bake Up Some Sweet Potato Snickerdoodles

Pumpkin Snickerdoodle Cookies.  Seasonal Autumn Homemade Cookies, top view, copy space. Traditional desert Snickerdoodles for Autumn.

It is no surprise that people are starting to make cookies this time of year. Batches of chocolate chip, peanut butter, raisin oatmeal, and even the classic sugar cookie. Each delicious in its own right, but one cookie offers a subtle, aromatic sweetness – the snickerdoodle.

Some people argue that the snickerdoodle is just a sugar cookie with cinnamon. In some ways, this is true. However, the secret ingredient that separates the snickerdoodle from the sugar cookie is not the cinnamon, but cream of tartar. This simple ingredient provides the cookie with an incredible texture.

While the original snickerdoodle is great on its own, the recipe for these Sweet Potato Snickerdoodles offered by the Kitchn are amazing. Head to the kitchen and whip up a dozen of these sweet treats.


  • 3 ¼ cups of all-purpose flour
  • 1 teaspoon of cream of tartar
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¾ teaspoon of Kosher salt
  • 1 tablespoon of ground cinnamon
  • 1 ½ cups of granulated sugar, divided
  • ¾ cup of dark brown sugar
  • 2 sticks of unsalted butter
  • ¼ cup of vegetable shortening
  • 1 large egg yolk
  • 1 tablespoon of vanilla extract
  • 1 15-ounce can of sweet potatoes – These need to be cut and in syrup. Do not buy the can of pureed sweet potatoes.

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Baking Instructions

To begin making the Sweet Potato Snickerdoodles, you need drain the can of sweet potatoes and mash with a fork until smooth. Next, you will brown your butter on medium heat. Once you are done browning your butter, add it to a heat-proof bowl and add the vegetable shortening. Combine these two ingredients and allow to come to room temperature.

After the butter and shortening mixture and cooled, mix in a cup of the granulated sugar, ¾ cup of dark brown sugar, 1 tablespoon of vanilla extract, and egg yolk to the bowl with the butter mixture. Whisk all these ingredients together until smooth. You will then incorporate the mashed sweet potato, mixing until completely blended.

You will then add the flour, cream of tartar, baking soda, salt, and baking powder into the bowl. Stir these dry ingredients into the wet mixture. You will then wrap the bowl in plastic wrap and allow to chill in the refrigerator for 15 minutes. After the dough has chilled, you will form into balls, then roll into a mixture of the remaining sugar and cinnamon. Place the rolled balls onto two cookie sheets and place in a preheated oven and bake for 10-12 minutes at 350 degrees. Once baked, place the cookies on a rack to cool before serving.

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