For an extra burst of flavor, consider adding a hint of lemon zest to the dough. Ensure your butter is properly softened for optimal creaming. These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days, or frozen for longer storage.
Rhubarb Snickerdoodles
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING18 People
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VIEWS15
Experience the delightful fusion of classic snickerdoodle comfort and the vibrant tang of rhubarb. These cookies boast a tender, chewy texture and a uniquely balanced flavor profile that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol24 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium99 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, gently combine the diced rhubarb with 1 1/2 teaspoons of sugar. Allow this mixture to macerate for at least 30 minutes, or until the rhubarb begins to release its flavorful juices. (30 minutes)
02
StepDrain any accumulated juice from the rhubarb mixture and discard. Sprinkle the cornstarch over the rhubarb and toss until each piece is lightly coated. This will help absorb any excess moisture during baking. (5 minutes)
03
StepPreheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. (10 minutes)
04
StepIn a large bowl, cream together the softened butter and 3/4 cup of sugar until the mixture is light and fluffy, approximately 5 minutes. Incorporate the egg and vanilla extract, beating for an additional 3 minutes until well combined. (8 minutes)
05
StepGradually add the flour, cream of tartar, baking soda, salt, and nutmeg to the butter mixture. Mix until just combined, being careful not to overmix. Gently fold in the prepared rhubarb. (5 minutes)
06
StepIn a separate small bowl, combine the 3 tablespoons of sugar and cinnamon for the coating. (2 minutes)
07
StepUsing a cookie scoop or spoon, portion out 1 1/2 tablespoons of dough. Roll each portion into a ball and then roll it in the cinnamon-sugar mixture until thoroughly coated. Place the dough balls 1 1/2 inches apart on the prepared baking sheets. (15 minutes)
08
StepBake in the preheated oven, one baking sheet at a time, until the cookies are set and just beginning to turn golden brown, approximately 15 to 20 minutes. (20 minutes)
09
StepAllow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Faye Zboncak
Jun 15, 2025Easy to follow recipe and the cookies turned out perfectly. I'll definitely be making these again.
Abbey Balistreri
May 27, 2025These were a hit! The rhubarb added such a unique twist to the classic snickerdoodle.
Brendon Windler
May 21, 2025I was skeptical about rhubarb in cookies, but these are amazing! The perfect balance of sweet and tart.