Sweet Potato Snickerdoodle Cookies Are Perfect for Fall

Yahoo Food Recipes

The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Catherine Vo, a food blogger who won the The Infatuation bake sale this year, infuses the classic snickerdoodle with a heaping of season-appropriate sweet potato puree.

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Photo: Michelle Vo

By Catherine Vo, Blogger and Winner of the 2015 Infatuation Bake Sale

Sweet potatoes are one of my favorite fall foods. I decided to put a twist on a classic snickerdoodle recipe by adding sweet potato. This year, I also discovered the wonders of using gluten-free rice-based flour. I like how it adds a crumbly texture and earthy flavor to baked goods. Added bonus: these cookies are gluten-free!

Sweet Potato Snickerdoodle
Makes 18 cookies

For the dough:
½ cup sweet potato puree (recipe below)
½ cup melted butter
⅔ cup sugar
1 egg
½ teaspoon vanilla extract
1 ½ cups gluten-free flour mix (I used King Arthur Gluten Free Multi-Purpose Flour)
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cream of tartar
Dash of ground cloves

For the cinnamon sugar:
2 tablespoons sugar
¾ teaspoon cinnamon
(Mix together and set aside.)

Preheat oven to 375°F. Grease a cookie sheet and set aside.

Whisk together the melted butter and sweet potato puree. Set aside.

Cream sugar and egg until smooth. Whisk in vanilla extract. Add in sweet potato mixture. Whisk until smooth.

Sift together the dry ingredients. Add to the wet mixture. In a separate bowl, combine ingredients for cinnamon sugar. Set aside.

Use a spoon (or 1-inch scoop) to form the dough into balls. Roll each ball in cinnamon sugar so that the top half is covered. Arrange dough balls on cookie sheet with the cinnamon sugar side up.

Bake at 375°F for 17 minutes, or until cookies are golden.

To make the sweet potato puree:

Boil water. Wash and scrub one sweet potato. Make a small incision along the equator of the sweet potato. Drop into boiling water and cook until fork tender (about 30 minutes). Allow to cool. Pull the skin off. (Boiling the sweet potato with the skin on retains more flavor!) Mash with fork.

More draw-dropping cookie recipes:

6 Ways to Amp Up Store-Bought Sugar Cookie Dough

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