Snickerdoodle Cookie

Preperation time
20 m
Skills level

Serving size
30
Country of origin

Preparation time: 20 m
Cooking time: 16-17 m
Servings: 30

Ingredients

  • 1 cup mashed organic yam - about one medium yam
  • 1/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 heaping tablespoons light cream cheese
  • 1 teaspoon baking soda
  • 1/4 cup good quality extra virgin olive oil (taste it first and be sure it's smooth with no after taste)
  • 1/2 stick butter - at room temperature
  • 1 teaspoon cinnamon (or more)
  • a dash of sea salt & a pinch of dried rosemary
  • top of cookie make indentations with fork and a few tablespoons white sugar combined with a few dashes of cinnamon
Recipe Type:
Course:

This cookie is almost identical to the Brown Sugar and Cinnamon and Yam Cookie in my cookbook. I found the more I played with the recipe it started to remind me of a snickerdoodle cookie albeit not your traditional snickerdoodle. This cookie is very hard to resist! I feel the technique of mixing ingredients in stages makes for an extra delish cookie! And the kid’s eat their veggies with the addition of yam to the cookie! It’s a win-win!

Start by washing and scrubbing one medium organic yam or you can use a sweet potato. I prefer organic yams or organic sweet potatoes here as they have a better taste than conventional produce and it will improve the quality of the cookie. However, i have used the conventional yams/sweet potatoes too and it’s still very good! Just be sure it is the deep orange color. The deeper the color of the potato, the deeper the color of the cookie. Then pierce the yam with a fork. Put it in the microwave for 12 minutes or until a fork can easily pierce through it. When it is fully cooked, cut it in half and let it cool and let out all the steam. You may also bake in oven if you do not have a microwave.

Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set them aside. I think it’s best to cook one tray of cookies at a time. Use a cool tray each time.

Using a stand mixer is best for this recipe.

Add the yam to a bowl, and get out any clumps with a fork. Measure roughly one cup of yam and add it to bowl of the stand mixer bowl. Mix this for two minutes until smooth. Then add 1/4 cup of the light brown sugar and mix. Then add 1/2 cup white sugar and mix. Next, add the olive oil and room temperature butter along with 1 teaspoon cinnamon and 1 teaspoon vanilla. Last,  add 2 heaping tablespoons of cream cheese to add some creaminess to the cookie, and a pinch of dried rosemary to make the cookie have a spicy and aromatic flavor as well as a sprinkle of sea salt. Mix until all the ingredients are fully incorporated. I find mixing the ingredients in stages makes this batter smooth.

Combine the flour and baking soda and add to mixer in two parts.

When the dough is formed it will look like this. If it’s still very sticky, place in frig for 15 minutes to slightly harden the dough.

Yam cookie dough

Using a teaspoon, scoop up a heaping teaspoon and roll into a 1-inch ball. Drop  three cookies across and make four rows. If the dough is still too sticky, then just drop onto the cookie sheet, you can skip the rolling.

yam cookie

Then, combine some sugar and cinnamon and stir. Using a fork to make an indentation in a grid like pattern and add the mixture to the top, repeat twice. I haven’t tried to roll the ball in the sugar-cinnamon mixture, but you can experiment with a few!

Put these in the oven for 9 minutes, then turn the pan.  Then back in the oven for an additional 6 minutes or until they are somewhat springy. Let them cool on a cooling rack.  Store in a tin with wax paper.

YUMMY or should I say YAMMY.  Enjoy!