Rhubarb Snickerdoodles bring an exciting twist to the classic cookie. Mixing the tartness of rhubarb with the sweet, cinnamon-spiced dough creates a delightful flavor that stands out. This recipe is perfect for anyone looking to try something new with their baking.
These cookies are easy to make and can be a fun project for the whole family. Incorporating ingredients like unsalted butter, granulated sugar, and fresh rhubarb, they blend simplicity with a unique taste. If you’re a fan of traditional snickerdoodles, these will be a pleasant surprise.
To get started, gather your ingredients and preheat the oven to 350 degrees. The process involves standard baking steps, but with the addition of rhubarb, you get a refreshing variation. If you’re eager to try them, check out the full recipe here.
What Are Rhubarb Snickerdoodles
Rhubarb Snickerdoodles offer a delightful twist on the classic cookie by merging tart rhubarb with the traditional cinnamon-sugar coating. This combination creates a unique flavor experience that balances sweetness with a slight tang.
Definition and Origin
Rhubarb Snickerdoodles are a variation of the classic snickerdoodle cookie. Traditional snickerdoodles are known for their soft, chewy texture and cinnamon-sugar coating. By adding rhubarb, these cookies gain a unique tartness.
Rhubarb’s usage in desserts dates back to the 19th century. It is often paired with ample sugar due to its natural tartness. Incorporating it into snickerdoodles provides a refreshing change and adds complexity to the traditional treat.
Rhubarb in Baking
Rhubarb brings a distinct tangy flavor to baked goods, which complements the sweetness of many recipes. When using rhubarb in cookies, it’s essential to chop it finely and fold it into the dough.
This ensures even distribution and a balanced taste. Baking with rhubarb requires additional sugar to offset its tartness. It also adds a subtle moisture to the cookies, enhancing their soft texture.
Rhubarb is versatile and can be paired with spices like cinnamon or ginger, offering endless possibilities.
Essential Ingredients
When making Rhubarb Snickerdoodles, it’s important to focus on preparing the fresh rhubarb properly and combining it with the classic cookie dough ingredients. Each element contributes to the taste and texture of the final cookies.
Rhubarb Preparation
Rhubarb is known for its tart flavor, which adds a unique twist to these snickerdoodles. First, wash the rhubarb stalks thoroughly to remove any dirt.
Next, trim the ends and chop the stalks into small, even pieces. This helps to distribute the tartness evenly in the cookies.
To soften the rhubarb, you can blanch it by boiling the pieces briefly and then cooling them in ice water. This makes the pieces tender without losing their structure. Blanching is optional, but it can improve the texture.
Also, consider sprinkling a little sugar over the chopped rhubarb and letting it sit for about 15 minutes. This maceration process draws out some of the moisture and reduces overall tartness.
Dough Basics
The foundation of the Rhubarb Snickerdoodles dough includes classic snickerdoodle ingredients, which are combined to create the perfect texture and flavor. Start with 1 cup of unsalted butter, softened to room temperature, and 1 1/2 cups of granulated sugar.
Cream the butter and sugar together until the mixture is light and fluffy, usually about five minutes. Add 2 large eggs and 1 teaspoon of vanilla extract. Beat these in until well combined.
In a separate bowl, mix together the dry ingredients: 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the prepared rhubarb pieces to distribute them throughout the dough. The dough should be soft but not sticky. If needed, chill the dough for about 20 minutes to make it easier to handle.
Step-by-Step Baking Process
Baking rhubarb snickerdoodles is a delightful process that starts with mixing the dough, shaping the cookies, and ends with some handy baking tips. Each step ensures the cookies turn out delicious and perfect every time.
Mixing the Dough
First, preheat the oven to 350°F (175°C). This ensures the oven will be ready when the dough is mixed.
In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Next, add in one egg and a teaspoon of vanilla extract, beating for another 3 minutes until fully combined.
In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and a pinch of nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Finally, fold in the chopped rhubarb.
Forming the Cookies
For each cookie, scoop out 1 1/2 tablespoons of dough. Roll each scoop into a ball with your hands.
In a small bowl, mix together 3 tablespoons of sugar and one tablespoon of cinnamon. Roll each dough ball in this cinnamon-sugar mixture until thoroughly coated. Place the coated balls on prepared baking sheets lined with parchment paper. Make sure to space them about 1 1/2 inches apart to allow for spreading.
Baking Tips
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.
For an extra touch, listen for a slight crackling sound – it’s a good indicator they are done. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Using these steps ensures a batch of delicious rhubarb snickerdoodles that everyone will love.
Variations and Substitutions
For those looking to tweak their Rhubarb Snickerdoodles, there are a few creative options to explore. Whether it’s changing up the sweetener or making them gluten-free, these tips will help you customize the recipe to your liking.
Alternative Sweeteners
Instead of using traditional granulated sugar, try using coconut sugar or maple syrup for a different flavor. Coconut sugar gives the cookies a more caramel-like taste, while maple syrup adds a rich, earthy sweetness.
Naturally, this might change the texture a bit. Consider decreasing the flour slightly if you opt for liquid sweeteners like maple syrup to maintain the cookie’s consistency.
You can also use agave nectar as another liquid sweetener. Just remember that you’ll need to adjust the amounts of other liquid ingredients. Honey is another excellent option, offering a unique flavor twist. Make sure to monitor your baking time closely, as these substitutes might cause the cookies to brown faster.
Gluten-Free Options
For gluten-free Rhubarb Snickerdoodles, substitute the all-purpose flour with a gluten-free flour blend. Many blends are available at stores that can be directly swapped in a 1:1 ratio.
Gram flours like almond flour or coconut flour can also be used. If using coconut flour, reduce the amount by about half and add an extra egg because it’s more absorbent than other flours.
Oat flour is another good choice but ensure that it’s certified gluten-free. This helps keep the texture close to the original. Also, adding a small amount of xanthan gum—about 1/2 teaspoon per cup of gluten-free flour—can help replicate the chewiness typically provided by gluten.
Serving and Pairing Suggestions
Rhubarb Snickerdoodles are delicious treats that can be enjoyed with the right beverages and in the right portion sizes. These suggestions will help you make the most of these delightful cookies.
Beverage Pairings
Pairing the right beverage with Rhubarb Snickerdoodles can enhance their flavor. Hot drinks like coffee and tea work well. A cup of coffee balances the sweetness and tartness of the rhubarb. Herbal teas such as chamomile or peppermint offer a refreshing contrast.
Cold beverages like milk or iced tea are also good options. A glass of cold milk can neutralize some of the spice from the cinnamon. Fresh lemonade or even iced matcha can make for a unique pairing.
Serving Sizes
Rhubarb Snickerdoodles are best enjoyed in moderation due to their sweetness. Generally, one to two cookies per serving is ideal. For larger gatherings, consider arranging the cookies on a platter and serving with small tongs or a serving spoon to promote hygiene.
If serving these cookies at a party, make sure there are plenty of napkins available. For an elegant presentation, place the cookies on a decorative tray lined with parchment paper. This adds a touch of class and helps with easy cleanup.
Frequently Asked Questions
Rhubarb snickerdoodles blend the tartness of rhubarb with the classic cinnamon-sugar flavor of snickerdoodles. Below are the answers to common questions about making these delicious cookies.
How can I incorporate rhubarb into a snickerdoodle cookie recipe?
Chop the rhubarb into small pieces and gently fold it into the cookie dough after mixing the dry and wet ingredients. This keeps the pieces whole and prevents the dough from getting too wet.
What’s a simple way to make rhubarb snickerdoodles for someone with minimal baking experience?
For beginners, follow a straightforward recipe that involves basic steps like mixing wet and dry ingredients separately before combining them. Look for recipes that use standard kitchen tools like hand mixers and baking sheets lined with parchment paper or a Silpat liner.
Where can I find a traditional recipe for old-fashioned rhubarb snickerdoodles?
You can find traditional recipes on well-known cooking sites like Allrecipes and baking blogs. These recipes usually use simple ingredients and follow classic cookie-making techniques.
Can you give me a good recipe for rhubarb cookies similar to the ones found on Taste of Home?
While there isn’t a specific Taste of Home link provided, you can find similar recipes on sites like Strack & Van Til which offers detailed steps for making rhubarb snickerdoodles.
Is it necessary to soak rhubarb prior to adding it to cookie dough, and if so, why?
It’s not necessary to soak rhubarb before adding it to the dough. Just make sure to chop it finely to help it blend well with the other ingredients and to ensure even cooking.
What are some tips for ensuring my brown sugar rhubarb cookies come out soft and chewy?
Use a mix of brown and granulated sugar to add moisture. Also, avoid overbaking the cookies; take them out when the edges are just set but the centers are still soft. This will keep them from becoming too hard after they cool down.