Sweet Potato Snickerdoodles

I found my new favorite cookie recipe....sweet potato snickerdoodles. I've never been a fan of snickerdoodles but when my husband made these for me, I was hooked!

To see the recipe I originally found, click here.

SWEET POTATO SNICKERDOODLE COOKIES

PRINT

PREP TIME

15 mins

COOK TIME

12 mins

TOTAL TIME

27 mins

Author: Valentina | The Baking Fairy

Recipe type: Cookies

Serves: 18

INGREDIENTS

• *for the cookie dough*
• 1½ cups all-purpose flour
• ½ cup {1 stick} unsalted butter, softened
• ½ cup white granulated sugar
• ½ cup brown sugar, packed
• ¾ cup sweet potato puree{1 medium potato should be enough!}
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• *for the topping*
• ½ cup white granulated sugar
• 1 tsp cinnamon

INSTRUCTIONS

1. Preheat the oven to 375F.
2. Prepare your sweet potato by scrubbing it and drying it well. Poke holes on the surface with a fork, then wrap in a paper towel, and microwave for about 5 minutes, until soft and cooked through. Cut in half and set aside to cool.
3. In a medium bowl, cream together the softened butter and sugars for the dough, until light and fluffy.
4. Using a spoon, scoop out the sweet potato flesh and add it to the butter-and-sugar mixture. I didn't measure mine precisely but a medium potato should be close to ¾ cup! Mix everything well using a hand or stand mixer, until well incorporated and smooth.
5. Add in the cinnamon, nutmeg, salt, baking soda, and vanilla, and mix to combine.
6. Add in the flour, and mix until the dough just comes together.
7. If the dough is a little soft, let it chill in the fridge for about 30 minutes to firm up, as it needs to be able to be rolled in sugar without falling apart.
8. When ready, line two cookie sheets with parchment and set aside.
9. Combine the sugar and cinnamon for the topping in a small bowl.
10. Grab the cookie dough, scoop out spoonfuls about the side of a golfball, and drop them in the cinnamon sugar. Roll the dough around until completely crusted in sugar, then place on the cookie sheet. Repeat with the remaining dough.
11. Bake cookies for 10-12 minutes, rotating trays halfway though.
12. Let cool slightly then enjoy! Store in an airtight baggie or container for best results.

Oatmeal Cinnamon Chips Cookies

This recipe quickly became a Stephens family favorite after my mother-in-law made these cookies for a family gathering. The recipe is from Hershey's.

Oatmeal Cinnamon Chips Cookies

1 cup (2 sticks) butter

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla

1-1/2 cups flour

1 teaspoon baking soda

2-1/2 cups quick-cooking oats

1-2/3 cups (10oz pkg) Hershey's cinnamon chips

3/4 cup raisins (optional)

1. Heat oven to 350 degrees.

2. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips, and raisins (batter will be stiff).

3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Makes about 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9 baking pan. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.

Chocolate Marshmallow Meltaways

 This recipe comes from Parents Magazine. You can visit their website at www.parents.com/cookie-jar

 These cookies are a no-bake cookie form of a s'more. I tweaked the recipe a little and would like to see about changing it a little more. Next time I make them, I will probably omit the cinnamon and use a little less marshmallow cream. It might be a better idea to put the chocolate in the well of the cookie before the marshmallow so it doesn't overflow as easily and there's a nice chocolate surprise when you bite in.

Chocolate Marshmallow Meltaways

1 1/4 cups graham cracker crumbs

1/2 cup creamy peanut butter

1/3 cup maple syrup

1/4 cup sugar

1 tsp. vanilla

1/2 tsp cinnamon (I recommend omitting)

7 oz marshmallow cream

Chocolate syrup (I used melted chocolate chips)

In a large bowl (I mixed everything directly in the food processor) mix crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Shape into 24 1 1/4 inch balls and place them on a parchment paper-lined baking sheet or tray as you shape (I used wax paper). Use a fork to flatten and make a crisscross design on each ball. (I flattened them & made a little well instead.)

Before serving, spoon 1/2 teaspoon marshmallow on each cookie. Coat the spoon with nonstick spray to make it easier. Then drizzle cookies with chocolate syrup.

 Nutrition per cookie: 82 calories, 2g protein, 3g fat, 12g carbs, 1g fiber, 6mg calcium, 0 iron, 69mg sodium

I topped my cookies with melted chocolate rather than chocolate sauce. A bit messy but very delicious!

Fruit-Topped Triple Chocolate Pizza

In honor of Valentine's Day, I wanted to share a perfect dessert recipe to make for your Valentine. This recipe comes from Pampered Chef's "All the Best" cookbook. It's a relatively easy dessert that you could prepare in stages to make it more convenient. Also, feel free to try different fruits with this recipe. The original recipe calls for strawberries and oranges but I've never been a fan of oranges and chocolate. I think you could easily substitute raspberries for the strawberries.

Fruit-Topped Triple Chocolate Pizza

1 package (18 ounce) refrigerated chocolate chip cookie dough

2 squares (1 ounce each) white chocolate for baking

2 tablespoons milk

1 package (8 ounce) cream cheese, softened

1/4 cup powdered sugar

1 cup thawed, frozen whipped topping

12-16 strawberries, cut in half

1 can (11 ounces) mandarin orange segments, well drained

1/4 cup semi-sweet chocolate morsels

1 teaspoon vegetable oil

1. Preheat oven to 350 degrees. Shape cookie dough into a ball and place in center of a large round stone. Using lightly floured rolling pin, roll dough to a 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a serrated bread knife; cool completely on baking stone.

2. Place white chocolate and milk in small microwavable bowl. Microwave on HIGH 1 minute; still until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In another bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie. 

3 Arrange fruit over cream cheese mixture. Place chocolate morsels and vegetable oil in small microwavable bowl. Microwave, uncovered, on HIGH 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Yield: 16 servings

Andes Mint Cookies

Last year at a cookie exchange, someone brought these cookies & I thought they were just great! If you enjoy chocolate & mint I think you'll agree. They're something I'll be making for my family this Christmas but I wouldn't mind them any time of the year!

I found this recipe on the internet. To see the original recipe, please click here. Ingredients

- 3/4 cup butter - 1 1/2 cups brown sugar - 2 tablespoons water - 12 ounces chocolate chips - 2 eggs - 2 3/4 cups flour - 1/2 teaspoon salt - 1 1/4 teaspoons baking soda - 24 Andes mints Directions In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine to form a dough. Chill the dough at least 1 hour. Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. Bake at 350°F for 8 to 9 minutes. Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife. I found that putting the cookies back in the oven for a minute to help the mints melt was easiest.

Oatmeal Craisin Cookies

I went looking for a recipe using craisins (dried cranberries) since I had some left over from making my cran-apple crisp & I needed to make some cookies for church. These were really easy to make but make sure not to cook them for too long to avoid them getting too crisp.

I found this recipe on the internet. To see the original recipe, click here.

Ingredients

• 3/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1 1/2 cups quick-cooking oats (not instant)
• 1/2 cup chopped walnuts
• 3/4 cup dried cranberries (Craisins)

Directions

Preheat Oven to 375°F.

In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.

Add in egg and vanilla and mix until combined.

Add in cinnamon, baking soda, salt and flour and mix well.

Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.

Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.

Remove from oven and let cool for 2-3 minutes on the cookie sheet.

Gingerbread Cookies

This recipe comes from Betty Crocker's Best of Baking cookbook. This is a soft gingerbread recipe that is quite delicious. You can leave them plain or ice them with the frosting recipe below.

Gingerbread Cookies

1 cup packed brown sugar

1/3 cup shortening

1 1/2 cups dark molasses

2/3 cup cold water

7 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground cinnamon

Mix brown sugar, shortening, molasses, and water in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours until firm.

Heat oven to 350 degrees. Lightly grease cookie sheet. Roll 1/4th inch thick on floured surface. Cut with floured gingerbread cookie cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center.

Remove from cookie sheet. Cool completely.

Prepare Creamy Frosting and spread on cookies.

Creamy Frosting

4 cups powdered sugar

5 tablespoons half-and-half (I just used the milk I use every day)

1 teaspoon vanilla

food coloring, if desired

Mix all ingredients until smooth.

World Peace Cookies

This recipe comes from one of my favorite blogs to read, Good Eats 'n Sweet Treats. To see the original recipe click here.

This is a slice & bake cookie recipe so it requires a little extra time since it needs to be refridgerated 3 hours prior to baking. However, you could freeze it & have it available for a quick treat.

No Bake Cookies

I love no bake cookies!! They are my favorite cookie to eat & make especially with my super easy recipe.

No Bake Cookies

2 cups sugar

3 tablespoons cocoa

1/2 cup milk

1 stick butter

1/2 cup peanut butter

1 tsp vanilla

3 1/4 cup oatmeal

In a large microwavable bowl, combine the first 3 ingredients & microwave for 5 minutes. Stir in butter & peanut butter until melted. Add vanilla & oatmeal until combined completely. Drop by tablespoons onto wax paper to set up.

Special K Cookies

This is another recipe that comes from my college days living at the Alpha of Clovia 4-H Scholarship House. It's another very simple recipe that can be made into cookies or bars.

Special K Cookies

1 cup white sugar

1 cup white corn syrup

1 1/2 cup peanut butter

5 cups Special K cereal

Combine sugar & syrup in a large pot. Bring mixture to a boil, but do not cook. (I turned the heat down from high to medium while adding in the peanut butter & cereal.) Drop by rounded teaspoons onto waxed paper to cool.

To make bars rather than cookies, put mixture in a 8 x 14 inch greased pan & cool. Topping (optional): Melt 1 cup chocolate chips & 1 cup peaut butter chips together. Spread over top of cookie mixture.

*A tip to help with measuring sticky liquids such as corn syrup is to spray your measuring cup with nonstick cooking spray first. Then when you pour your liquid out of the cup, you'll be able to get it all out without much mess!

Double Chocolate Oatmeal Cookies

I found this recipe on the http://www.eatbetteramerica.com/ website. The website offers a variety of recipes for all occasions & has recipes that people have altered to make healthier. At first, this cookie looks like a "no bake" cookie but it has a mild flavor that isn't too sweet or rich. My husband really enjoyed them.

Double Chocolate Oatmeal Cookies

1 cup packed brown sugar
1/2 cup margarine or butter, softened
3/4 cup low fat creamy vanilla yogurt

1 egg or 1/4 cup fat-free egg product
1 teaspoon vanilla
1/3 cup unsweetened baking cocoa
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned or quick-cooking oats
1/3 cup miniature semisweet chocolate chips or white chocolate chips

Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.

To view the original website & see the nutritional facts about this recipe, please click here.

Monster Cookies

This recipe comes from the cookbook of the scholarship house I attended while in college. We made all our own food & most of the recipes were old fashioned, down-home-cooking. These cookies are so simple but soooo delicious!

Monster Cookies

3 eggs

1 cup brown sugar

1 cup granulated sugar

1 teaspoon vanilla

2 teaspoon baking soda

1/2 cup margarine

1 1/2 cup peanut butter (creamy or chunky)

4 1/2 cup instant oatmeal

1/2 cup chocolate chips

1/2 cup M & M's

Preheat oven to 350 degrees F. Mix ingredients in order given. Drop dough by rounded teaspoons on greased cookie sheet. Bake for 10 to 12 minutes. Yields approximately 5 dozen cookies.

Want a printable copy of this recipe? Just click on the image below.

Sugar Cookies

This recipe originally came from my home town bakery. I have so many memories of going to the bakery after school & just drowling over all the goodies there. My home economics teacher gave us this recipe & I have been so grateful ever since because the bakery went out of business before we made them.

The dough itself isn't very exciting but the almond extract in the glaze usually makes everyone wonder what you did differently when making these sugar cookies. I make these every year for my family & honestly wouldn't use a different recipe. You can leave them plain with the glaze or decorate with sprinkles, etc.

The baked cookies freeze very well. This year I made a double batch of the dough & froze the baked cookies for a few weeks. When I was ready, I let the cookies thaw then glazed them.

Sugar Cookies

3/4 cup sugar

3/4 cup butter

2 teaspoons baking powder

2 3/4 cup flour

Cut all ingredients until the mixture resembles coarse crumbs. Combine with the following ingredients with an electric mixer.

2 eggs

1 teaspoon vanilla

Roll dough out on a lightly floured counter top. Cut with cookie cutters. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees.

Glaze

2 1/2 cup powdered sugar

1 teaspoon vanilla

2-3 tablespoons milk

1 teaspoon almond extract

Mix until smooth and drizzle consistency. Frost cookies with glaze & allow to dry on waxed paper.