These rhubarb snickerdoodles pair the buttery cinnamon flavor of snickerdoodles with the fruity tartness of rhubarb. These cookies have a lovely flavor and a nice chewy texture. For the best freshness, I recommend storing extras in the freezer.
INGREDIENT :
Rhubarb
1 cup diced rhubarb
1 1/2 teaspoons white sugar
1 1/2 teaspoons cornstarch
Cookie Dough
1/2 cup unsalted butter, softened
3/4 cup white sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Cinnamon Sugar
3 tablespoons white sugar
2 teaspoons ground cinnamon
RECIPE DIRECTION :
Combine rhubarb and 1 1/2 teaspoons sugar in a large bowl; toss to combine. Allow to sit for at least 30 minutes or until rhubarb begins to release its juices.
Drain accumulated juice from rhubarb; discard juice. Add cornstarch to rhubarb and toss until thoroughly coated. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment.
Beat butter and 3/4 cup sugar together in a large bowl until fluffy, about 5 minutes. Add in egg and vanilla and beat for another 3 minutes. Add in flour, cream of tartar, baking soda, salt, and nutmeg and mix until just combined. Fold in rhubarb.
In a small bowl, mix together 3 tablespoons sugar and cinnamon.
Scoop out 1 1/2 tablespoons dough, roll into a ball, and roll ball in cinnamon sugar until thoroughly coated. Place dough balls 1 1/2 inches apart on the prepared baking sheets. Repeat with remaining dough.
Bake in the preheated oven, one baking sheet at a time, until cookies are set and just beginning to turn golden, 15 to 20 minutes. Cool cookies on the pan for 5 minutes; remove to a wire rack to cool completely.
