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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


  • 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


  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!


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