Rhubarb Snickerdoodles Recipe

Cook Time: 15 minutes

Ingredients

For the rhubarb filling:

• 1 cup diced rhubarb
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons cornstarch

For the 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

For the cinnamon sugar coating:

• 3 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

Step 1: In a large bowl, combine the diced rhubarb with 1 1/2 teaspoons of sugar. Toss the mixture until the rhubarb is evenly coated. Let it sit for at least 30 minutes, allowing the rhubarb to release its juices.

Step 2: After the rhubarb has released its juices, drain the accumulated liquid and discard it. Add cornstarch to the rhubarb and toss thoroughly until the pieces are fully coated. Set aside.

Step 3: Preheat the oven to 350F (175C). Line two baking sheets with parchment paper and set them aside.

Step 4: In a large bowl, beat the softened butter and 3/4 cup of sugar together until fluffy, about 5 minutes. Add the egg and vanilla extract, and continue beating for an additional 3 minutes until smooth.

Step 5: Add the flour, cream of tartar, baking soda, salt, and nutmeg to the butter mixture. Mix until just combined. Be careful not to overmix.

Step 6: Gently fold the prepared rhubarb into the cookie dough until its evenly distributed throughout.

Step 7: In a small bowl, mix together 3 tablespoons of sugar and 2 teaspoons of cinnamon to create the cinnamon sugar coating.

Step 8: Scoop out 1 1/2 tablespoons of cookie dough at a time. Roll the dough into a ball and then roll it in the cinnamon sugar until fully coated.

Step 9: Place the cinnamon-sugar-coated dough balls about 1 1/2 inches apart on the prepared baking sheets. Repeat the process with the remaining dough.

Step 10: Bake the cookies in the preheated oven, one baking sheet at a time, for 15 to 20 minutes, or until they are set and just beginning to turn golden around the edges.

Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Per serving (1 cookie):

• Calories: 133
• Fat: 6g (7% Daily Value)
• Saturated Fat: 3g (16% Daily Value)
• Cholesterol: 24mg (8% Daily Value)
• Sodium: 99mg (4% Daily Value)
• Total Carbohydrate: 20g (7% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 11g
• Protein: 2g (3% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 14mg (1% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 59mg (1% Daily Value)

History and Origin of Rhubarb Snickerdoodles

Snickerdoodles, a beloved American cookie, have been a staple in home baking for centuries. Originating from the German-speaking communities in the U.S., these cookies are known for their soft, chewy texture and distinctive cinnamon-sugar coating. The name "snickerdoodle" is thought to have derived from a German word for a type of cookie, "Schneckennudeln," meaning "cinnamon-doodle." Though the traditional snickerdoodle doesn't include fruit, the inclusion of rhubarb in this recipe brings a fresh twist to the classic treat.

Regional Differences and Variations

Rhubarb is a plant native to Asia, but it has become particularly popular in North America and Europe, where it thrives in cooler climates. In the United States, rhubarb is a common ingredient in desserts like pies and crisps. This recipe for Rhubarb Snickerdoodles blends the tart, tangy flavor of rhubarb with the sweet, spicy cinnamon of snickerdoodles, creating a unique fusion. While this specific recipe isn't tied to any one region, it reflects the creative spirit of American home bakers who often modify traditional recipes by adding local or seasonal ingredients.

How Rhubarb Snickerdoodles Differ from Similar Desserts

Traditional snickerdoodles are made with a basic dough of butter, sugar, and flour, flavored with vanilla and cinnamon, and rolled in cinnamon-sugar before baking. The inclusion of rhubarb in this recipe sets it apart by introducing a tartness that contrasts beautifully with the sweetness of the dough and the spice of the cinnamon. This addition gives the cookies a more complex flavor profile, elevating them from a simple treat to a delightful dessert with a fruity twist. Unlike other fruit-infused cookies, such as those made with raisins or dried cranberries, rhubarb brings a fresh, juicy texture that pairs perfectly with the soft, chewy texture of snickerdoodles.

Where Are Rhubarb Snickerdoodles Typically Served?

Rhubarb Snickerdoodles are a versatile treat that can be served in a variety of settings. They are ideal for casual get-togethers, family gatherings, or a sweet addition to any afternoon tea. These cookies pair well with a cup of coffee or a glass of iced tea, making them perfect for spring and summer picnics when rhubarb is in season. While they can be enjoyed year-round, they are especially popular when rhubarb is abundant in late spring. In some regions, particularly in the Midwest, where rhubarb is grown abundantly, these cookies might even make an appearance at local bake sales and farmers' markets.

Fun Facts About Rhubarb and Snickerdoodles

• Rhubarb is technically a vegetable, but it is commonly used as a fruit in cooking and baking due to its tart flavor.
• Snickerdoodles are known for their distinctive tang, which comes from the addition of cream of tartar in the dough. This gives the cookies a slight acidic taste that balances the sweetness of the cinnamon-sugar coating.
• Rhubarb's use in desserts dates back to the 18th century, but it wasn't until the early 19th century that rhubarb began to be widely cultivated in the U.S. as a common ingredient in pies and other sweets.
• In some parts of the world, particularly in Europe, rhubarb is considered a spring delicacy and is often featured in early-season desserts to celebrate the end of winter.
• While rhubarb is often paired with strawberries in pies, this Snickerdoodle recipe showcases how well it complements cinnamon and buttery cookie dough.

Conclusion

Rhubarb Snickerdoodles offer a delightful and creative twist on the traditional American cookie. By incorporating the tartness of rhubarb into the soft, cinnamon-sugar-covered dough, these cookies create a balanced, flavorful experience that is both comforting and refreshing. Whether you're enjoying them on a warm summer afternoon or as part of a festive gathering, these cookies are sure to be a hit with anyone who loves the combination of sweet and tangy flavors. The regional versatility of rhubarb and the rich history of snickerdoodles come together in this delightful treat, proving that sometimes the best recipes are those that break tradition and embrace new flavors.

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