Description
Delight in these soft and flavorful Rhubarb Cookies featuring a perfect balance of sweet and tart with a tender crumb, enhanced by the warmth of cinnamon and optional crunch from nuts.
Ingredients
Scale
Rhubarb Mix
- 1 cup fresh rhubarb, finely chopped
- 1 tablespoon granulated sugar (for tossing rhubarb)
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Toss rhubarb with sugar: In a small bowl, combine the finely chopped rhubarb with 1 tablespoon of granulated sugar. Toss to coat and set aside to macerate, which will help reduce excess moisture during baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, providing a creamy base for the cookie dough.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to maintain tender cookies.
- Fold in rhubarb and nuts: Gently fold the sugared rhubarb and chopped nuts (if using) into the dough, ensuring even distribution without crushing the rhubarb pieces.
- Scoop dough onto baking sheet: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing the texture to set perfectly.
Notes
- These cookies have a soft texture with slightly crisp edges and a sweet-tart flavor from the rhubarb.
- For added texture and flavor, consider incorporating rolled oats or white chocolate chips into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
