Rhubarb Cookies Recipe
These Rhubarb Cookies are a delightful treat combining the tartness of fresh rhubarb with a sweet, buttery cookie base. Soft in the center with golden edges, they offer a unique twist on traditional cookies, perfect for spring and summer baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 is light and fluffy, which helps incorporate air for a tender texture.
- Add Egg: Beat in the large egg until fully incorporated, ensuring the dough becomes smooth and cohesive.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overworking the dough.
- Fold in Rhubarb: Gently fold the finely chopped fresh rhubarb into the dough, ensuring even distribution while keeping the chunks intact.
- Shape Cookies: Drop heaping tablespoons of the cookie dough onto the prepared baking sheet, spacing them sufficiently 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 cookies from the oven and allow them to cool on a wire rack to finish setting before serving.
Notes
- Fresh rhubarb is essential for the authentic tart flavor; avoid canned or frozen for best results.
- Be careful not to overbake to keep the centers soft and chewy.
- Chilling the dough for 30 minutes before baking can help control spreading.
- Serve these cookies with tea or as a light dessert after meals.
- Store in an airtight container at room temperature for up to 3 days.
Keywords: rhubarb cookies, rhubarb dessert, homemade cookies, spring baking, tart cookies
Find it online: https://recipeswithria.com/rhubarb-cookies-recipe/
