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Adjust Servings:
Butter – 8 oz (225 g) Unsalted
Shortening – 1 ¾ oz (50 g) Vegetable
Sweet Potatoes – 1 can In syrup, not puree
Sugar – 10 ½ oz (300 g)
Brown Sugar – 5 ¼ oz (150 g)
Vanilla Extract – 1 tbsp
Egg Yolks – 1
Wheat Flour – 14 oz (400 g)
Cream of Tartar – 1 tsp
Baking Soda – 1 tsp
Kosher Salt – ¾ tsp
Baking Powder – ½ tsp
Cinnamon – 1 tbsp

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Sweet Potato Snickerdoodles

Sweet Potato Snickerdoodles

  • 45 min
  • Serves 12
  • Medium




Snickerdoodles are an iconic timeless classic. Like a sugar cookie enveloped in a crunchy glistening cinnamon crust, these addicting treats never go out of style. This season, we propose kicking the classic snickerdoodles up a notch with a secret ingredient: sweet potato.

Crackly tops, perfectly crisp edges, and tender centers render these sweet potato snickerdoodles even more irresistible than the old-fashioned version. Besides, their spicy-sweet flavor is perfect for celebrating the fall season.



Melt butter on the stove in a small saucepan. Continue cooking, frequently stirring, until it darkens and starts to give off a nutty aroma (approximately 3 minutes).


Transfer the browned butter into a large heatproof bowl. Stir in vegetable shortening and let cool for 10 minutes.


Meanwhile, drain the sweet potatoes in syrup and place them in a medium bowl. Proceed to mash them with a fork until smooth.


Combine 7 oz (200 g) of granulated sugar, brown sugar, vanilla extract, and egg yolk with melted butter and whisk until uniform. Stir in the mashed sweet potato.


Next, stir in flour, cream of tartar, baking soda, kosher salt, and baking powder. Cover the bowl with cling film and pop in the fridge for 15 minutes.


Meanwhile, divide the oven into thirds with two racks. Preheat the oven to 350 °F. Line two baking sheets with parchment paper.


Combine the remaining sugar with ground cinnamon in a bowl.


Scoop out two tablespoons of the dough and form a ball; repeat with the rest of the dough.


Roll each ball in the cinnamon sugar and place at least a couple of inches apart on the prepared baking sheets.


Sprinkle with some more cinnamon sugar before gently flattening each dough ball down in the center until about half-inch thick.


Bake until lightly browned (approximately 10 minutes).


Let cool for 5 minutes before transferring onto a wire rack to cool completely.

There you have it — the perfect soft, chewy, cinnamony, and oh-so-good fall cookie to add to your cooking repertoire. Enjoy it with your tea or coffee on a crisp morning, with hot chocolate after a tiring day, and any time you need a delicious pick-me-up. Don't forget to share this recipe with your friends — we bet they'll love it!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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