How To Make Sweet Potato Cheesecake Snickerdoodle Cookies | Ellen’s Fall Baking Series

How To Make Sweet Potato Cheesecake Snickerdoodle Cookies | Ellen’s Fall Baking Series

Hello my Friends, welcome to the seventh episode of my Fall Baking Series and to my Southern Kitchen!

Have I got a treat for y’all? Are you a fan of the classic Snickerdoodle Cookies? We are going to jazz it up and make Sweet Potato Cheesecake Snickerdoodles!

Moist, decedent, full of fresh sweet potatoes and spices with a sweet surprise inside and coated in a yummy Cinnamon Sugar Glaze! Perfect new addition to the fall season, a Dessert in a Cookie and it will be a new favorite!!!

Ellen’s Sweet Potato recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdtwV6HNzhZHQoIM8HjMgpwF

Ellen’s Fall Baking recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdvZfMFEZ3voZl1IY5Hq0WjD

3 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
3/4 cup sweet potato puree
1 large or extra large egg, room temperature
2 teaspoon pure vanilla extract

Sweet Potato Cream Cheese Filling

1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 cup sweet potato purée
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cinnamon Sugar Coating

1/2 cup white sugar
1 teaspoon ground cinnamon
Pinch ground nutmeg

Peel a large sweet potato then cut them into chunks then place them into medium saucepan, cover with water over high heat, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little of the cooking water, and purée until smooth.

In a medium bowl, add in the flour, baking powder, salt, cinnamon, and nutmeg; sift or whisk together and set aside. In a large bowl using a hand mixer or stand mixer with a paddle attachment, add in the butter, white sugar and brown sugar and cream on medium to medium-high speed until fluffy about 2 to 3 minutes. Add and blend in the 3/4 cup sweet potato purée, egg and vanilla extract and continue mixing until well blended (scrape the bowl occasionally). Next slowly add the flour mixture, reduce the speed to low and mix until well combined. Cover and chill the dough for an hour.

For the Sweet Potato Creak Cheese Filling: In a medium bowl, add in the cream cheese, sugar and 1/2 cup sweet potato purée; cream on medium speed until fluffy. Next add add mix in the vanilla extract, cinnamon, and nutmeg until well blended. Cover and chill in the refrigerator for an hour.

Preheat Oven to 350 Degrees.

For the Cinnamon Sugar Coating: In a small bowl, add in the sugar, cinnamon, and nutmeg and mix until well blended.

Line a 9×13 inch cookie sheet with parchment paper. (You can make the cookies any size that you prefer). Using an ice cream scoop or large spoon, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll the balls in the cinnamon sugar coating and place onto the prepared baking sheet 2 inches apart. Bake the cookies for 10 to 15 minutes or until the tops start to crack. Remove from the oven and let them cool on the baking sheet for 10 minutes and transfer to a wire rack. Serve and enjoy!

Previous Video

Copycat Starbucks Pumpkin Spice Frappuccino: https://youtu.be/nH3YCIhUi28

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