Description
Rhubarb Cookies are a delightful twist on traditional cookies, combining the tartness of fresh rhubarb with the sweetness of a soft, chewy cookie base. These cookies are the perfect spring treat, with a unique flavor that’s sure to please those who love a little tartness in their baked goods. Perfect for dessert or an afternoon snack! #RhubarbCookies #SpringBaking #FruitCookies #ChewyCookies #BakingWithRhubarb #DessertIdeas #CookieLovers #UniqueCookies
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the chopped rhubarb, oats, and nuts (if using), ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your fresh, tangy Rhubarb Cookies!
Notes
- For a slightly sweeter flavor, you can sprinkle the cookies with a little cinnamon sugar before baking.
- If you don’t have fresh rhubarb, you can substitute with frozen rhubarb—just make sure to thaw and drain it thoroughly.
- For a vegan version, replace the eggs with a flax egg and use dairy-free butter.
- These cookies also freeze well—store them in an airtight container or zip-top bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg