Description
Rhubarb Cookies are soft, chewy treats with a perfect balance of sweet and tangy flavors. Made with fresh rhubarb, these cookies are a delightful seasonal dessert that is easy to prepare and perfect for sharing.
Ingredients
Scale
- 1 cup fresh rhubarb, finely chopped
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Wash and finely chop the rhubarb into small pieces.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chopped rhubarb and optional add-ins like white chocolate chips or nuts.
- Scoop tablespoon-sized portions onto the prepared baking sheet.
- Bake for 10–12 minutes until edges are lightly golden and centers are set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh rhubarb for best flavor, or thaw and drain frozen rhubarb היט well before use.
- Chop rhubarb into small pieces for even distribution.
- Do not overmix the dough to keep cookies soft.
- Chill the dough for 30 minutes to reduce spreading.
- Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg