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
Scale
- 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