Rhubarb snickerdoodles are a unique twist on the classic snickerdoodle cookie recipe, incorporating the tartness of rhubarb into the sweet and cinnamon-spiced cookie dough. Here’s how you can make these delicious cookies:

Ingredients:

• For the Cookie Dough:

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cream of tartar

  • 1/4 teaspoon salt

• For the Rhubarb Filling:

  • 2 cups diced rhubarb

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1/4 cup water

• For the Snickerdoodle Coating:

  • 1/4 cup granulated sugar

  • 1 tablespoon ground cinnamon

Instructions:

1. Prepare Rhubarb Filling:

   • In a saucepan, combine diced rhubarb, sugar, cornstarch, and water.

   • Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb becomes tender. Remove from heat and let cool completely.

2. Make Cookie Dough:

   • In a large mixing bowl, cream together softened butter and sugar until light and fluffy.

   • Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

   • In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.

   • Gradually add the dry ingredients to the butter mixture, mixing until well combined.

3. Assemble Cookies:

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

   • Take about 1 tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of cooled rhubarb filling in the center.

   • Wrap the cookie dough around the filling, sealing it completely. Roll the filled cookie dough ball in the cinnamon-sugar mixture until coated.

4. Bake:

   • Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

5. Cool and Serve:

   • Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips:

• Rhubarb Preparation: Ensure the rhubarb is diced finely and cooked until tender to ensure it blends well into the cookie filling.

• Cookie Storage: Store rhubarb snickerdoodles in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.

Rhubarb snickerdoodles offer a delightful combination of tangy rhubarb filling encased in a soft and chewy cinnamon-sugar cookie, making them a unique and flavorful treat that’s perfect for showcasing seasonal produce like rhubarb.