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!
Course Dessert
Cuisine German
Keyword gluten free snickerdoodle
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 36cookies
Calories 80kcal
Author Erica
Ingredients
1cupsoftened butteror coconut oil
¾pure cane sugar
⅓cupcooked sweet potatomashed
1tsppure vanilla extract
2 ½cupsgluten-free all-purpose flouror regular AP flour
½tspcinnamon
¼tspfreshly grated nutmeg
¼tspground ginger
⅛tspallspice
¼tspsea salt
For the snickerdoodle topping:
2tbsppure cane sugar
1tspcinnamon
Instructions
In a small bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
Using a stand or hand mixer, cream together butter, sugar & sweet potato until fluffy and smooth. Beat in vanilla extract.
Stir the flour mixture into the sweet potato mixture just until mixed.
Dump dough onto a large piece of parchment and shape into a tight log, about 2 inches wide and 18 inches long.
Freeze dough for 15-20 minutes. Stir together cinnamon & sugar for the snickerdoodle topping.
Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.
Slice cookies about ½” thick and place on prepared baking sheet.
Sprinkle each cookie with a little cinnamon sugar.
Bake for 18-20 minutes or until lightly golden brown.
Sprinkle with remaining snickerdoodle topping then allow to cool completely.