Description
Discover the ultimate collection of rhubarb cookie recipes that are sure to impress! From chewy to crispy, these cookies showcase the tartness of rhubarb in the most delicious ways.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chopped rhubarb
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb and nuts (if using).
- Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cookie, consider adding a bit more sugar.
- You can substitute half of the chopped rhubarb with strawberries for a delicious combination.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30