Rhubarb Cookies Recipe

Introduction

These Rhubarb Cookies offer a delightful balance of tart and sweet flavors, perfect for springtime snacking. Soft and tender with bursts of rhubarb throughout, they make a refreshing twist on classic cookies.

Ingredients

• 1 cup fresh rhubarb, finely chopped
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
3. Step 3: Beat in the egg until fully incorporated.
4. Step 4: In another bowl, whisk together the all-purpose flour and baking powder, then gradually add this dry mixture to the wet ingredients.
5. Step 5: Gently fold in the finely chopped rhubarb until evenly distributed throughout the dough.
6. Step 6: Drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake for 12-15 minutes, or until the edges are golden brown but the centers remain soft. Allow cookies to cool on a wire rack before serving.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon or nutmeg into the flour mixture before combining.
• Try adding a handful of chopped nuts or white chocolate chips for added texture and sweetness.
• If fresh rhubarb isn’t available, frozen rhubarb can be used but be sure to thaw and drain excess liquid before adding.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a sealed bag for up to 2 months. To reheat, thaw at room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute rhubarb with another fruit?

Yes, tart fruits like cranberries or chopped green apples can work well as substitutes, offering a similar tangy contrast to the sweetness.

Why are my cookies too soft or not set?

Be sure not to over-chop the rhubarb and drain any excess moisture. Also, measure flour accurately and bake until edges are golden to ensure proper texture.

Rhubarb Cookies Recipe

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★★★★★

4.4 from 108 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Delight in these soft and tangy Rhubarb Cookies, which combine the tartness of fresh rhubarb with the sweetness of brown and granulated sugars. Perfectly baked to golden edges with a tender center, these cookies offer a unique fruity twist on a classic favorite, ideal for enjoying with tea or as a light dessert.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder

Produce

• 1 cup fresh rhubarb, finely chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture becomes light and fluffy, which helps create a tender cookie texture.
3. Add Egg: Beat in the egg until it is fully incorporated, ensuring a smooth and cohesive dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which could toughen the cookies.
6. Fold in Rhubarb: Carefully fold the finely chopped fresh rhubarb into the cookie dough, distributing it evenly throughout without crushing.
7. Form Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
8. Bake: Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges but remain soft in the center.
9. Cool: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely before serving to set the texture.

Notes

• Ensure the rhubarb is finely chopped to prevent large chunks that may be too tart or create uneven baking.
• For a softer cookie, do not overbake; check at 12 minutes for doneness.
• These cookies can be stored in an airtight container at room temperature for up to 3 days.
• To enhance flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
• If fresh rhubarb is unavailable, frozen rhubarb can be used but should be thawed and drained of excess moisture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Rhubarb cookies, Fruit cookies, Homemade cookies, Soft cookies, Rhubarb dessert