Rhubarb Cookies
Ingredients:
1 1/2 cups fresh rhubarb, finely chopped
2 tbsp granulated sugar (for rhubarb)
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (for dough)
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 cup chopped walnuts or pecans (optional)
1 cup white chocolate chips (optional)
Directions:
Prepare the Rhubarb:
Toss the chopped rhubarb with 2 tablespoons of sugar. Let it sit for 10 minutes to help reduce the tartness.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract until fully combined.
Add Dry Ingredients:
Gradually add the flour mixture to the butter mixture and stir until just combined.
Fold in Rhubarb:
Gently fold in the sugared rhubarb, nuts (if using), and white chocolate chips (if using) until evenly distributed.
Chill the Dough:
Chill the dough for 30 minutes to firm it up for easier shaping.
Preheat and Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Bake:
Bake for 12-15 minutes or until the edges are golden brown and the cookies are set.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes (plus 30 minutes chill) | Cook Time: 12-15 minutes | Total Time: 1 hour
Kcal: 120 per cookie (without optional ingredients) | Servings: 24 cookies See less