Rhubarb Cookies
Delightful cookies that combine the tartness of rhubarb with a sweet, chewy cookie base, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.5 cups brown sugar
- 0.33 cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cups finely chopped fresh rhubarb Make sure to chop finely.
- 0.5 cups chopped walnuts or pecans Optional
Instructions
Preparation
- 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.
Baking
- 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.
Notes
Cookies can be served with a dusting of powdered sugar. They pair nicely with milk or tea. Store in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.