Sweet Potato Snickerdoodles

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Sweet Potato Snickerdoodles Recipe

YIELD: 32 sandwiches


  • 4 c. all-purpose flour, spooned and leveled
  • 3/4 tsp. Kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 3 1/2 tsp. ground cinnamon, divided
  • 1 c. unsalted butter, at room temperature
  • 1 c. canned sweet potato puree
  • 2/3 pt. confectioners’ sugar
  • 2 tsp. pure vanilla extract
  • 1 1/2 c. granulated sugar, divided
  • 2 large eggs
  • 1 (13.4-oz.) can dulce de leche


  • Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.
  • Beat butter, sweet potato puree, confectioners’ sugar, vanilla, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill at least 2 hours and up to 2 days.
  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2″ apart, on prepared baking sheets.
  • Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
  • Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.