Looking for a cookie that’s soft, buttery, sweet—with a surprise burst of tart fruit? These Rhubarb Snickerdoodles are a dreamy take on a nostalgic classic. Buttery cookie dough, rolled in cinnamon-sugar, hides tiny bites of fresh rhubarb that melt into a soft, tangy treasure with every bite. It’s a cozy comfort treat, perfect for spring days, summer gatherings, or just baking your heart out at home.
Whether you’re a rhubarb fan or just craving something new and delightful, these cookies promise warmth, love, and a little magic in every bite.
Why You’ll Love This Recipe
Here’s why these rhubarb snickerdoodles will be your new go-to cookie:
Perfectly Soft & Chewy: A classic snickerdoodle base that’s tender and satisfying.
Bright Rhubarb Flavor: Finely diced rhubarb brings a subtle tang that balances the sweetness.
Cinnamon Sugar Crunch: Each cookie is rolled in cinnamon sugar for that signature warm, spicy finish.
Easy to Make: No fancy steps—just mix, roll, and bake.
Crowd-Pleaser: Unique enough to stand out, comforting enough to please everyone.
Prep & Cooking Time
These cookies are quick and simple to make. In just over half an hour, your kitchen will smell like cinnamon dreams.
Preparation Time: 20 minutes
Cooking Time: 12–15 minutes
Total Time: About 35 minutes
Ingredients
Here’s everything you need for a batch of warm, chewy rhubarb snickerdoodles:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup rhubarb, finely diced
- 1 tablespoon cinnamon (for rolling)
- 2 tablespoons granulated sugar (for rolling)
Step-by-Step Instructions
1. Preheat Your Oven:
Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter & Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes.
3. Add Eggs & Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Combine Everything:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Gently fold in the diced rhubarb.
6. Make Cinnamon Sugar:
In a small bowl, stir together the cinnamon and 2 tablespoons of sugar.
7. Shape the Dough:
Use a cookie scoop or tablespoon to portion the dough. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake:
Place dough balls 2 inches apart on the prepared baking sheets. Bake for 12–15 minutes, or until edges are just golden and centers are set.
9. Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve
These cookies are perfect for every season, every mood, and every sweet craving. Try serving them:
With Hot Tea or Coffee: Perfect for an afternoon break.
With Ice Cream: Sandwich around vanilla or cinnamon ice cream for a treat.
As a Gift: Pack in a jar or box for a heartwarming homemade present.
With Fresh Fruit: Serve with a bowl of berries for a balanced dessert plate.
Tips & Variations
Use Other Fruit: Not a fan of rhubarb? Try strawberries or apples for a sweeter twist.
Add Nuts: Chopped pecans or walnuts can add a lovely crunch.
Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for an easy GF adaptation.
Don’t Overbake: They’ll firm up as they cool—remove from oven once edges are golden.
Make Ahead: Dough can be refrigerated for 1–2 days or frozen for future baking.
Final Thoughts
These Rhubarb Snickerdoodles are everything a cookie should be—soft, flavorful, and wrapped in sugar and spice. The tangy rhubarb takes the traditional snickerdoodle to a whole new level, bringing brightness and character to every bite. Whether you’re baking for loved ones or just for yourself, this recipe is a cozy, delicious way to bring a little joy to your day.
Try them once, and you’ll find yourself reaching for this recipe again and again.
Print
Rhubarb Snickerdoodles – A Sweet & Tangy Twist on a Classic Favorite
- Total Time: 35 minutes
Description
Soft, buttery, and rolled in cinnamon-sugar, these Rhubarb Snickerdoodles are a delightful twist on a classic cookie. Tart bites of fresh rhubarb melt into the dough, creating the perfect balance of sweet and tangy in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup rhubarb, finely diced
- 1 tablespoon ground cinnamon (for rolling)
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1½ cups of sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the finely diced rhubarb gently with a spatula.
- In a small bowl, mix 1 tablespoon cinnamon with 2 tablespoons sugar.
- Scoop tablespoon-sized portions of dough and roll each one in the cinnamon-sugar mixture.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal per serving
