rhubarb cookies

Rhubarb Cookies

24 COOKIES

Prep Time10 MINUTES

Cook Time12 MINUTES

Cooling time10 MINUTES

Total Time32 MINUTES

Soft and chewy rhubarb cookies are a great way to use up the seasonal vegetable; rhubarb! These sweet and tangy cookies are so easy to make and can be made in just half an hour.

Equipment

2 Cookie Sheets

Parchment paper or Silicone Baking mats

Hand mixer

Mixing bowl

Small cookie scoop, 1 tablespoon

Ingredients

 

• 1 cup light brown sugar
• ½ cup (113g/1 stick) unsalted butter softened  room temp
• 1 large egg at room temperature
• 1¾ cups (200g) all purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup finely diced fresh rhubarb

Instructions

• Preheat oven to 375°F/190°C, and line a cookie sheet with parchment paper or a silicone mat.
• In a large mixing bowl, using a stand or a hand mixer, beat the butter, sugar, and egg until smooth and creamy.
• Add flour, ground cinnamon, baking soda, baking powder, and salt, and slowly beat again until just combined.
• Fold in the diced rhubarb, then using a small 1-inch cookie scoop, scoop out balls of dough and place them onto the prepared cookie sheet.
• Bake in the preheated oven for 12-14 minutes, or until set and lightly brown at the bottom.
• Allow to cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Notes

• Depending on the water content of the rhubarb, you might need to add more flour to the dough. If your dough is too sticky, add 2 tablespoons of flour and check if that's enough. Be careful not to add too much flour, as that can result in dry tough cookies.
• Chill the cookie dough. Because these cookies are soft and buttery, chilling the cookie dough for 15-30 minutes is always a good idea to prevent the cookie from spreading too much.
• Add white chocolate chips! These would be so delicious with the rhubarb, brown sugar, and cinnamon.
• Add nuts! Nuts are also a great addition to these cookies, throw in some chopped walnuts, pecans, almonds, or hazelnut. Nuts will add some crunch and make the texture and flavor of the cookie even more exciting.
• Add fruit. You can either add fresh or dried fruit, but if you use fresh fruit you might need to add more flour to your cookie dough. Think strawberries (freeze dried would be perfect here!), blueberries, or apples.
• Extracts: You can add a fourth or half a teaspoon of pure vanilla extract, almond extract, or lemon extract for extra flavor.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg