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Sweet Potato Snickerdoodles

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These soft, chewy snickerdoodles get a fall-inspired upgrade with sweet potato and warm spices. With crisp cinnamon-sugar edges and a rich, buttery center, they’re a comforting twist on a classic cookie—and perfect for seasonal snacking.

Ingredients

Scale

2 cups (4 sticks) unsalted butter, softened

½ cup vegetable shortening

2 (15 oz) cans cut sweet potatoes in syrup, drained (not purée)

3 cups granulated sugar, divided

1 ½ cups packed dark brown sugar

2 tbsp vanilla extract

2 large egg yolks

6 ½ cups all-purpose flour

2 tsp cream of tartar

2 tsp baking soda

1 ½ tsp kosher salt

1 tsp baking powder

2 tbsp ground cinnamon

Instructions

Prep Sweet Potatoes: Mash drained sweet potatoes until smooth. Measure out 1 cup of mashed sweet potato and set aside.

Cream Butter & Sugar: In a large bowl, beat butter, shortening, 2 cups sugar, and brown sugar until light and fluffy. Add vanilla, egg yolks, and sweet potato. Mix until combined.

Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and baking powder.

Combine: Gradually mix dry ingredients into the wet until a soft dough forms. Chill for 30–60 mins if dough is too soft.

Roll & Coat: Mix remaining 1 cup sugar with cinnamon in a bowl. Scoop dough into balls and roll in cinnamon sugar.

Bake: Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft. Cool on a wire r

Nutrition

Find it online: https://flavorscroll.com/sweet-potato-snickerdoodles/