A Soft, Spiced Cookie With a Southern Twist
Snickerdoodles are already elite when it comes to soft, cinnamon-kissed cookies—but when you add sweet potato to the mix? Now we’re talking next level. These Sweet Potato Snickerdoodles are soft, chewy, warmly spiced, and packed with rich Southern flavor that feels like comfort in every bite.
Chef Pat Lee takes a classic cookie and elevates it with sweet potato syrup and a blend of cozy spices. The result? A cookie that’s tender in the center, slightly crisp at the edges, and rolled in that signature cinnamon sugar coating. Whether it’s for the holidays or just because you deserve something sweet, this recipe is pure joy.
Ingredients
For the Dry Mix
- 2½ cups all-purpose flour, sifted
- 1 teaspoon baking powder, fresh
- ½ teaspoon salt, fine
- 1 teaspoon cinnamon, warm
- ½ teaspoon nutmeg, aromatic
For the Baking Soda Boost
- 1 teaspoon baking soda
- 1 tablespoon hot water
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar, fine
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract, pure
- ½ cup sweet potato syrup, smooth
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon cinnamon, ground
Step-By-Step Instructions
1. Mix the Dry Ingredients
- Whisk together sifted flour, baking powder, salt, cinnamon, and nutmeg until well combined.
2. Prepare the Baking Soda Mixture
- Dissolve baking soda in hot water.
- Set aside to help create a softer, chewier texture.
3. Cream the Butter & Sugars
- Beat softened butter, granulated sugar, and brown sugar until smooth and fluffy.
4. Add Wet Ingredients
- Mix in eggs one at a time.
- Add vanilla extract, sweet potato syrup, and the baking soda mixture.
5. Combine & Chill
- Gradually add the dry ingredients until incorporated.
- Chill the dough for at least 2 hours.
6. Roll & Bake
- Roll chilled dough into balls and coat in cinnamon sugar.
- Bake at 350°F for 10–12 minutes until lightly browned at the edges.
Pro Tips & Suggestions
- Chill the dough fully for thicker cookies.
- Don’t overbake for a soft center.
- Use real sweet potato syrup for a deeper flavor.
- Sprinkle extra cinnamon sugar while warm for sparkle.
About the Creator
This recipe is by Pat Lee, the creative force behind @cookingwithpatlee, known for blending soulful flavors with classic comfort desserts. His recipes bring warmth, culture, and creativity straight to your kitchen.
Pat Lee |@cookingwithpatlee