Recipes Desserts Cookies Snickerdoodle Recipes Rhubarb Snickerdoodles 5.0 (5) 5 Reviews 2 Photos 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. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on June 4, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 15 mins Rest Time: 30 mins Total Time: 1 hr Servings: 18 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 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 Directions 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. I Made It Print Nutrition Facts (per serving) 133 Calories 6g Fat 20g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 133 % Daily Value * Total Fat 6g 7% Saturated Fat 3g 16% Cholesterol 24mg 8% Sodium 99mg 4% Total Carbohydrate 20g 7% Dietary Fiber 1g 2% Total Sugars 11g Protein 2g 3% Vitamin C 1mg 1% Calcium 14mg 1% Iron 1mg 3% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.