Rhubarb Snickerdoodles

Name: Rhubarb Snickerdoodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 servings
Cuisine: American
Ingredients: 1.5 cups All-Purpose Flour; 0.5 tsp Baking Soda; 1.5 tsp Cornstarch; 0.75 tsp Cream of Tartar; 1 whole Eggs; 2 tsp Ground Cinnamon; 0.13 tsp Ground Nutmeg; 1 cup Rhubarb; 0.5 tsp Salt; 1.5 tsp Sugar; 0.5 cup Unsalted Butter; 1.5 tsp Vanilla Extract

Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Rhubarb Snickerdoodles blend classic cinnamon-sugar warmth with bright, tangy bits of rhubarb for a chewy, buttery cookie with pops of fruity tartness. They’re special for the contrast of spice and zing in every bite and are perfect for spring gatherings, bake sales, or an afternoon coffee break.

Prep15 mins
Cook15 mins
Serves18
DifficultyEasy

1

Combine rhubarb and 1 1/2 teaspoons sugar in a large bowl and toss to coat. Let sit for at least 30 minutes, or until the rhubarb starts to release its juices.
2

Drain off the accumulated juice from the rhubarb and discard it. Add cornstarch to the rhubarb and toss until evenly coated. Set aside.
3

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment.
4

Beat butter and 3/4 cup sugar in a large bowl until fluffy, about 5 minutes. Add the egg and vanilla and beat for another 3 minutes. Add the flour, cream of tartar, baking soda, salt, and nutmeg, and mix just until combined. Fold in the rhubarb.
5

In a small bowl, stir together 3 tablespoons sugar and cinnamon.
6

Scoop 1 1/2 tablespoons of dough, roll into a ball, then roll the ball in the cinnamon sugar until fully coated. Place the dough balls 1 1/2 inches apart on the prepared baking sheets. Repeat with the remaining dough.
7

Bake in the preheated oven, one baking sheet at a time, until the cookies are set and just starting to turn golden, 15 to 20 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.