Rhubarb Snickerdoodles

These Rhubarb Snickerdoodles bring a delightful twist to the classic cookie, blending the tartness of rhubarb with the sweetness of cinnamon-sugar. With their soft, chewy texture and balanced flavor profile, they’re a perfect treat for both rhubarb lovers and those looking to try something new.

The combination of the fresh, slightly tangy rhubarb with the familiar warmth of cinnamon makes these cookies stand out at any gathering. Ideal for springtime or when rhubarb is in season, these cookies are easy to make and sure to impress family and friends alike. Serve them with a cup of tea or coffee for the ultimate sweet snack.

Full Recipe:

1 ¾ cups all-purpose flour

1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt

1 ½ cups sugar, divided
1 teaspoon ground cinnamon
½ cup unsalted butter, softened

1 large egg
1 teaspoon vanilla extract
1 cup rhubarb, diced

Directions:

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.

In a small bowl, combine ½ cup of sugar with the ground cinnamon. Set aside.
In a large bowl, beat the butter and remaining 1 cup of sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced rhubarb.

Scoop dough into 1-inch balls and roll each in the cinnamon-sugar mixture. Place the balls 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 105 kcal per cookie | Servings: 24 cookies

About Rhubarb Snickerdoodles:

Rhubarb Snickerdoodles are a delightful and unexpected twist on the traditional snickerdoodle cookie. They pair the classic soft and chewy texture with the sweet-and-tangy flavor of fresh rhubarb, while the cinnamon-sugar coating adds a warm, comforting note. The rhubarb’s natural tartness balances the sweetness of the dough, making these cookies less cloying than other dessert options, but still satisfying for anyone with a sweet tooth.

What Makes Rhubarb Snickerdoodles Unique:

Seasonal Ingredient: Rhubarb is often associated with pies and crumbles, but its inclusion in cookies is a creative way to highlight this springtime favorite. The bright, tangy flavor of rhubarb provides a natural contrast to the rich, buttery dough of snickerdoodles.
Versatile Flavor Profile: While cinnamon and sugar are the hallmark of snickerdoodles, the rhubarb brings a fresh and tart dimension, making these cookies feel lighter and more refreshing than the traditional version.

Perfect for Spring and Summer: With rhubarb in season from April through June, these cookies are an ideal treat for spring and early summer gatherings. They make a great addition to picnics, outdoor parties, or even just an afternoon snack enjoyed with tea or coffee.

Baking Tips:

How to Handle Rhubarb: Rhubarb can sometimes be intimidating for first-timers. When baking with rhubarb, always ensure to discard the leaves, as they are toxic. Only the stalks are used in cooking, and they should be washed, trimmed, and diced before being added to the dough.
Adjusting the Sweetness: If your rhubarb is especially tart, you can increase the sugar slightly to balance the flavor. Alternatively, if you prefer a more sour punch, use less sugar in the dough.

Storing the Cookies: These cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, they can also be frozen and thawed as needed. Just ensure they are completely cooled before freezing to maintain their texture.

Why Rhubarb?

Rhubarb is an underappreciated ingredient outside of pies and jams, but it has so much more potential in baking. Its tartness can elevate otherwise overly sweet treats, giving them depth and complexity. Including rhubarb in these cookies brings a refreshing change and showcases its versatility beyond the typical uses.

Serving Suggestions:

Rhubarb Snickerdoodles are incredibly versatile. They can be served as a standalone dessert, added to a cookie platter, or paired with a scoop of vanilla ice cream for an extra indulgent treat. These cookies are particularly suited to outdoor brunches, potlucks, or afternoon tea.

Health Benefits of Rhubarb:

While cookies are a treat, rhubarb does add a nutritious element to this dessert. Rhubarb is low in calories but high in fiber, antioxidants, and vitamin K. It’s also known for its digestive benefits and can contribute to better heart health when consumed in moderation.

History of Snickerdoodles:

Snickerdoodles are a classic cookie in American baking, known for their crispy edges, soft centers, and characteristic cinnamon-sugar coating. The origin of snickerdoodles can be traced back to the late 1800s, where they were thought to be a German or Dutch creation. However, others suggest the name could come from the whimsical, nonsensical cookie names that were popular at the time. Regardless of their exact origins, snickerdoodles have become a beloved favorite in many households.

By adding rhubarb to the mix, this version of the cookie adds a new layer of flavor to a well-known treat. The tartness of the rhubarb contrasts with the sugary sweetness of the snickerdoodle base, creating a balanced bite that modernizes the traditional recipe.

Why Rhubarb Works So Well in Desserts:

Rhubarb is a unique vegetable (often mistaken for a fruit) due to its sour flavor and typically red or pink stalks. In desserts, its natural tartness pairs wonderfully with sugar, which is why it’s so commonly used in pies, tarts, and crumbles. Its texture softens when baked, giving it a pleasant, slightly chewy consistency that blends well with a soft cookie like a snickerdoodle. Rhubarb adds complexity to desserts, balancing out sweetness with its tang and adding a pop of color and flavor to the dish.

Pairing Rhubarb with Cinnamon:

Cinnamon’s warm, sweet-spicy flavor is a perfect match for rhubarb’s sharp tang. In this Rhubarb Snickerdoodles recipe, the cinnamon-sugar coating gives the cookies a familiar, comforting flavor while the rhubarb brings a surprising twist. Together, they create a well-rounded cookie that has both sweetness and a refreshing tart note, making them perfect for those who love flavor contrasts.

Creative Twists and Variations:

If you’re feeling adventurous, there are several ways you can tweak the recipe to suit your taste:

Add Nuts: For extra texture, try adding chopped nuts like pecans or walnuts to the dough. The crunch adds a wonderful contrast to the soft cookie.
Try Different Fruits: While rhubarb is the star, you can substitute it with other fruits that have a tart edge, like cranberries or raspberries. However, this will change the flavor profile slightly.
Spices: While cinnamon is traditional for snickerdoodles, you can experiment with other spices like nutmeg or ginger for a slightly different flavor.

Glaze: Drizzling a simple vanilla or cream cheese glaze over the top of these cookies would add a creamy element and enhance the sweetness to balance the tart rhubarb.

Serving Ideas:

Rhubarb Snickerdoodles can be served in a variety of ways:

As part of a spring or summer dessert spread: Include these cookies alongside other seasonal treats like strawberry shortcake, lemon bars, or berry tarts for a fresh and bright dessert table.

Cookie swaps and potlucks: These unique cookies are sure to stand out at a cookie swap or potluck, offering something new while maintaining a familiar, crowd-pleasing flavor.
Tea or coffee pairing: The tartness of the rhubarb and the cinnamon-sugar sweetness pairs wonderfully with a hot cup of tea or coffee, making them an excellent choice for an afternoon snack or tea party.

Rhubarb: From Garden to Table:

If you have access to fresh rhubarb, either from a farmer’s market or your garden, you’ll appreciate how easy it is to incorporate it into your baking. Rhubarb is a perennial vegetable, meaning it returns year after year when properly cared for. Harvest it by cutting the stalks when they are firm and red, as this is when they’re at their sweetest and most flavorful. The stalks should be crisp and break easily when bent. Always remember to discard the leaves, as they contain oxalic acid and are toxic if consumed.

How to Store Rhubarb:

Fresh rhubarb can be kept in the refrigerator for up to a week. If you find yourself with an abundance of rhubarb, it’s easy to freeze for later use. Simply cut the stalks into small pieces, spread them on a baking sheet, and freeze. Once frozen, transfer the rhubarb to an airtight container or freezer bag for long-term storage. Frozen rhubarb works just as well in this recipe as fresh rhubarb.

Rhubarb Snickerdoodle Baking Tips:

Prevent Over-Spreading: To ensure your cookies hold their shape, chill the dough for at least 30 minutes before baking. This helps prevent the butter from melting too quickly and causing the cookies to spread too much.
Even Baking: Rotate your cookie sheets halfway through baking to ensure even cooking. Different areas of the oven can have slight temperature variations, so rotating the pans helps each batch bake perfectly.

Consistency Matters: Rhubarb can release moisture as it bakes, which may affect the texture of the cookie. Make sure your rhubarb pieces are small and well-incorporated into the dough to avoid sogginess. You can also toss the rhubarb in a tablespoon of flour before adding it to the dough to help absorb excess moisture.

The Perfect Gift:

If you enjoy baking as gifts, Rhubarb Snickerdoodles are a perfect choice. Their unique flavor makes them memorable, and they can be packaged beautifully in a tin or tied up with ribbon for a thoughtful homemade present. These cookies are great for occasions like:

Mother’s Day: Their fresh, spring-like flavor makes them a perfect treat for celebrating mothers.

Birthdays and holidays: As an unexpected twist on a classic, these cookies are sure to surprise and delight cookie lovers of all kinds.

Conclusion

Rhubarb Snickerdoodles offer a delightful twist on a classic cookie by combining the tartness of rhubarb with the sweet warmth of cinnamon-sugar. Perfect for spring and summer, these cookies are easy to make and versatile, whether served at a family gathering, potluck, or enjoyed with a cup of tea. With their unique flavor profile, they’re sure to impress and become a seasonal favorite in your baking repertoire.