Description
A delightful twist on classic snickerdoodles, these soft and chewy cookies are made with sweet potatoes for added flavor and health benefits.
Ingredients
- ½ cup vegan butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup mashed sweet potato
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until fluffy and light. Next, add in the mashed sweet potato and vanilla extract; mix until you have a smooth mixture.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until you form a soft dough.
- Chill Dough: Cover your dough with plastic wrap and chill it in the refrigerator for at least 1 hour.
- Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon.
- Form Cookies: Using a tablespoon, scoop out portions of the dough and roll them into balls. Then, roll each ball in the prepared cinnamon sugar before placing them on the lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Pop the cookies in the preheated oven and bake for 10–12 minutes.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week or freeze for up to three months.