Rhubarb Cookies
Rhubarb cookies are a unique and delicious treat that combine the tartness of fresh rhubarb with a soft, chewy cookie base. These cookies are perfect for those who enjoy a bit of tang with their sweetness and make for an excellent spring or summer dessert.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh rhubarb finely chopped
- ½ cup chopped walnuts or pecans optional
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Add rhubarb and nuts: Gently fold in the chopped rhubarb and optional nuts.
- Form the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes or until the edges of the cookies are golden brown.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- If fresh rhubarb is unavailable, you can use frozen rhubarb (just make sure to thaw and drain any excess liquid).
- These cookies can be stored in an airtight container at room temperature for up to 5 days.