SANDRA'S FRESH RHUBARB-GINGER SNICKERDOODLES - Hi, friend Popular Recipes, in this article entitled SANDRA'S FRESH RHUBARB-GINGER SNICKERDOODLES, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article alaska, Article baking, Article Cookies, Article Dessert, Article easy, Article fresh, Article ginger, Article image, Article photo, Article quick, Article recipes, Article rhubarb, Article sandras, Article snickerdoodles, Article sweet, that we write this you can understand and useful. okay, happy reading.

I created this divine cookie recipe today
using fresh rhubarb a kind neighbor provided to me.

These snickerdoodles turned out to be incredibly awesome,
and my husband loves 'em too...

Yields: 7 Doz.
Prep: 20 Mins.
Bake: 12 to 14 Mins.


1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb

--1/2 cup granulated sugar
--1 teaspoon ground cinnamon


Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.

Preheat oven to 375 degrees.  Line a couple baking sheets with parchment paper or use a Silpat liner.

With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)

Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!

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