Rhubarb Cookies
Rhubarb cookies are a delightful treat that combines the tartness of rhubarb with a sweet, chewy cookie base. These cookies are perfect for any time of year, but they shine bright in the spring when rhubarb is in season. If you’ve never tried baking with rhubarb before, this recipe is a great way to introduce this unique ingredient into your kitchen.
Why Make This Recipe
This recipe is not only simple to make but also offers a wonderful way to enjoy the distinct flavor of rhubarb. The combination of sweet and tart makes for a delicious cookie that pairs well with a cup of tea or coffee. Plus, these cookies are easy to share with friends and family, making them a great addition to any gathering or potluck. You might just find that rhubarb cookies become a staple in your baking repertoire!
How to Make Rhubarb Cookies
Making rhubarb cookies is straightforward and fun. Follow these easy steps to create your own batch of these delightful treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh rhubarb
- 1/2 cup chopped walnuts or pecans (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream the softened butter and both types of sugar together until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped rhubarb and nuts if you’re using them.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Rhubarb Cookies
Rhubarb cookies are delicious on their own but can also be served with a dusting of powdered sugar for added sweetness. You can enjoy them warm or at room temperature. They pair nicely with a cold glass of milk or a hot cup of your favorite beverage.
How to Store Rhubarb Cookies
To store your rhubarb cookies, simply place them in an airtight container at room temperature. They will stay fresh for about a week. If you’d like to keep them for longer, you can freeze them. Just put the cookies in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months!
Tips to Make Rhubarb Cookies
- Make sure to chop the rhubarb finely so it blends well into the cookie dough.
- If you’d like a bit more sweetness, consider adding a bit more sugar.
- Experiment with different nuts or leave them out entirely based on your preference.
Variation
If you’re feeling adventurous, you can add chocolate chips or other dried fruits to your rhubarb cookies for a twist on the classic flavor. Try incorporating some coconut flakes or even a sprinkle of lemon zest for extra zing!
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before chopping and adding it to the cookie dough.
2. Can I make these cookies without nuts?
Absolutely! If you or someone you’re baking for has a nut allergy or simply prefers not to use them, just leave them out.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are golden and the centers feel set to the touch. Make sure to keep an eye on them to avoid overbaking.
