Description
Delicious Rhubarb Cookies blend tartness and sweetness, evoking cozy spring afternoons with every bite.
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and chop the rhubarb into small pieces (about 1/4 inch).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped rhubarb gently to ensure even distribution.
- Scoop heaping tablespoons of dough onto a lined baking sheet, leaving enough space between each cookie.
- Bake for 12-15 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a dairy-free version, substitute coconut oil for butter. You can also mix in nuts or chocolate chips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: rhubarb, cookies, dessert, spring, baking
