Rhubarb Cookies
These Rhubarb Cookies are a delightful blend of sweet and tart flavors, featuring fresh rhubarb wrapped in a buttery base, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup fresh rhubarb, finely chopped Ensure rhubarb is finely chopped for even distribution.
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
Instructions
Preparation
- Gather all your ingredients to ensure everything is ready for mixing.
- Chop the fresh rhubarb finely and measure out all your sugars, butter, and flour in advance.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract. Cream these together until light and fluffy.
- Add in the egg and beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add to the wet mixture until just combined.
- Fold in the finely chopped rhubarb until evenly distributed.
- Drop heaping tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until golden brown around the edges.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 3-5 days, or refrigerate for up to a week. For freezing, place in a single layer on a baking sheet for a few hours, then transfer to a zip-top bag for up to 3 months.