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Gluten-Free Sweet Potato Snickerdoodle

All things English and Scottish and yum combined, these (gluten-free!) Sweet Potato Snickerdoodle are best enjoyed at high tea, but are wonderful any time!

Serves 36 cookies     adjust servings

Preparation 10 mins Cook Time 18 mins Total Time 28 mins

Ingredients

  • 1 cup softened butter (or coconut oil)
  • 3/4 pure cane sugar
  • 1/3 cup cooked sweet potato, mashed
  • 1 tsp pure vanilla extract
  • 2 1/2 cups Gluten-free all-purpose flour (or regular AP flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/4 tsp sea salt

For the snickerdoodle topping

  • 2 tbsp pure cane sugar
  • 1 tsp cinnamon

Instructions

  1. In a small bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
  2. Using a stand or hand mixer, cream together butter, sugar & sweet potato until fluffy and smooth. Beat in vanilla extract.
  3. Stir the flour mixture into the sweet potato mixture just until mixed.
  4. Dump dough onto a large piece of parchment and shape into a tight log, about 2 inches wide and 18 inches long.
  5. Freeze dough for 15-20 minutes. Stir together cinnamon & sugar for the snickerdoodle topping.
  6. Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.
  7. Slice cookies about ½” thick and place on prepared baking sheet.
  8. Sprinkle each cookie with a little cinnamon sugar.
  9. Bake for 18-20 minutes or until lightly golden brown.
  10. Sprinkle with remaining snickerdoodle topping then allow to cool completely.
  11. Serve with hot tea or coffee.
  12. Enjoy!

by

© 2015 The Crumby Kitchen. All rights reserved.
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