Description
These Rhubarb Cookies are a delightful treat that perfectly balances the tartness of fresh rhubarb with the sweetness of brown sugar. Soft and chewy, with a hint of cinnamon, these cookies are a perfect springtime dessert.
Ingredients
Scale
Rhubarb Mixture:
- 1 cup chopped fresh rhubarb
- 1 tablespoon granulated sugar (for rhubarb)
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the rhubarb: Toss the chopped rhubarb with 1 tablespoon of sugar and set aside.
- Make the dough: Cream together butter and brown sugar, then beat in the egg and vanilla. In a separate bowl, whisk together the dry ingredients. Gradually combine wet and dry mixtures. Fold in rhubarb and nuts.
- Bake: Drop spoonfuls of dough onto the baking sheet and bake for 12–14 minutes until golden.
- Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack.
Notes
- These cookies are soft and slightly tart.
- You can customize by adding white chocolate chips or a mix of rhubarb and strawberries.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
