- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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:
- 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
