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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Egg: Beat in the egg until it is fully incorporated, ensuring a smooth and cohesive dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which could toughen the cookies.
- Fold in Rhubarb: Carefully fold the finely chopped fresh rhubarb into the cookie dough, distributing it evenly throughout without crushing.
- Form Cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
- 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.
- 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
