If you’re ready to cozy up with a treat that combines the beloved charm of classic snickerdoodle cookies and the natural sweetness of sweet potatoes, Sweet Potato Snickerdoodles are about to steal your heart (and taste buds). Each bite is a harmony of soft, cinnamon-scented cookie with an autumnal twist, bringing together a super tender crumb and just the right touch of spice. These cookies are a brilliant way to showcase sweet potatoes in dessert form, and I promise they’ll become a new favorite whether you’re baking for a fall party, cookie swap, or simply to satisfy a homey craving.

Sweet Potato Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of familiar pantry staples transforms into something truly magical. Each ingredient in these Sweet Potato Snickerdoodles plays its part: softness, flavor, warm color, and heavenly aroma. Here’s what to gather—and why each one matters.

Unsalted butter (1/2 cup, softened): The backbone of any good cookie, it gives that irresistible richness and tender crumb.
Light brown sugar (1/2 cup, packed): Adds deep caramel tones and helps keep the cookies extra soft.
Granulated sugar (1/4 cup, plus more for rolling): Brings sweetness and that signature snickerdoodle crunch on the outside.
Mashed cooked sweet potato (1/2 cup, cooled): The star ingredient for moisture, beautiful color, and a subtle earthy sweetness.
Large egg yolk (1): Provides richness and helps the cookies hold together without becoming cakey.
Vanilla extract (1 teaspoon): Deepens the flavor and rounds out all the warming spices.
All-purpose flour (1 1/2 cups): The structure you need for thick, chewy cookies.
Baking soda (1/2 teaspoon): A classic leavening agent giving just the right lift.
Cream of tartar (1/4 teaspoon): For tang and that signature snickerdoodle chewiness.
Salt (1/4 teaspoon): Balances out the sweetness and enhances flavor.
Ground cinnamon (1/2 teaspoon plus 1 teaspoon for rolling): Essential for that warm, cozy, signature snickerdoodle flavor.
Extra granulated sugar (1/4 cup for rolling): The outer sugar crust is what makes these cookies sparkle inside and out.

How to Make Sweet Potato Snickerdoodles

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 350°F (175°C) to guarantee perfectly baked Sweet Potato Snickerdoodles every batch. Line your baking sheet with parchment paper—this helps prevent the cookies from sticking and makes cleanup a breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream them together until the mixture is light, fluffy, and irresistible. This step is key for a cookie that’s both soft and luxuriously rich.

Step 3: Add Sweet Potato, Egg Yolk, and Vanilla

Mix in the cooled mashed sweet potato, the egg yolk, and vanilla extract. Beat until the mixture becomes smooth and cohesive—the sweet potato gives the dough its golden hue and natural moistness, while the egg yolk provides richness.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon. Folding these together separately first ensures your leavener and spices are evenly distributed throughout the dough.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your butter-sweet potato mixture, stirring until a soft dough forms. If the dough feels too sticky (sweet potatoes can vary), just pop it in the fridge for about 30 minutes to make handling easier.

Step 6: Shape and Roll in Cinnamon Sugar

Scoop tablespoon-sized amounts of dough and gently roll them into balls. Thoroughly coat each ball in your cinnamon-sugar mixture—this gives the snickerdoodles their classic crackly exterior and warm, spicy aroma.

Step 7: Bake and Cool

Arrange the dough balls on your baking sheet, making sure to leave about 2 inches between each so they have room to spread. Bake for 10–12 minutes, just until the edges are set and the centers still look ever-so-slightly soft—this keeps them perfectly chewy. Allow the Sweet Potato Snickerdoodles to cool on the pan for 5 minutes before transferring them to a wire rack, so they finish setting up without overbaking.

How to Serve Sweet Potato Snickerdoodles

Garnishes

For a bakery-worthy finish, try a light dusting of powdered sugar over cooled cookies or a drizzle of simple vanilla glaze. If you’re feeling festive, a sprinkle of cinnamon or even a handful of finely chopped pecans pressed gently into the tops before baking looks (and tastes) fantastic.

Side Dishes

Pair these Sweet Potato Snickerdoodles with a mug of spiced chai, hot cocoa, or your favorite coffee—they’re dessert and cozy beverage best friends. For a party platter, include autumn fruits like sliced apples or pear, and maybe a scoop of vanilla bean ice cream.

Creative Ways to Present

Stack the cookies in a rustic bakery box tied with twine for a charming edible gift, or assemble them on a pretty cake stand with mini pumpkins and leaves for a harvest-inspired dessert centerpiece. You can also sandwich two cookies with marshmallow fluff for a magical, s’mores-like treat!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Sweet Potato Snickerdoodles fresh by storing them in an airtight container at room temperature; they’ll stay irresistibly soft for up to 4 days. If you want a cookie that’s just baked every time, pop a slice of bread in the container—it helps maintain moisture!

Freezing

You can absolutely freeze baked cookies or unbaked dough balls. For baked snickerdoodles, let them cool completely, then place in a zip-top bag or freezer-safe container, separating layers with parchment. For dough, roll into balls, coat in cinnamon sugar, and freeze before baking.

Reheating

To bring cookies back to that just-baked magic, warm them in a 300°F (150°C) oven for 3–5 minutes. If you’re heating from frozen, add an extra minute or two. For a quick treat, a few seconds in the microwave will also do the trick (just be careful not to overdo it).

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! Just be sure it’s plain and not packed in syrup, as some canned versions are sweetened. If it’s a bit wetter than homemade mashed sweet potato, blot with a paper towel before using to avoid overly sticky dough.

Do I have to chill the dough?

If your dough feels sticky or is hard to roll, a 30-minute chill will make shaping much easier and give you neater, taller cookies. But if your kitchen is cool and the dough behaves, you can often skip the chill time and get straight to baking.

Can I make these gluten-free?

Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Keep in mind texture may vary slightly and you may need to adjust baking time by a minute or two.

What if I want bolder spice flavor?

For extra autumn spice, add a pinch of nutmeg or ground ginger along with the cinnamon in the dough. A touch of cloves or allspice is also lovely. Feel free to play around until it’s your perfect balance!

How do I keep my Sweet Potato Snickerdoodles from turning cakey?

Stick to just the egg yolk instead of the whole egg, and make sure your sweet potato mash isn’t runny. A gentle touch when mixing (don’t overwork the dough) is the secret to that classic chewy texture.

Final Thoughts

Don’t be surprised if these Sweet Potato Snickerdoodles disappear as soon as you set them out! With their golden hue, soft texture, and just-right hint of spice, they’re a delightful twist on a classic cookie that will wow everyone who tries them. I truly hope you’ll bake a batch—even if you’re new to sweet potato in desserts, you’re in for a wonderfully cozy surprise.