Description
These Rhubarb Cookies are soft, lightly spiced, and perfectly tangy, combining fresh rhubarb with warming cinnamon and a hint of vanilla. They make a delightful spring dessert that’s easy to prepare and features a lovely balance of sweetness and tartness, with an optional nutty crunch from walnuts or pecans.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/4 cups fresh rhubarb, finely chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and smooth.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugars until fully incorporated and the batter is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix to keep the cookies tender.
- Fold in Rhubarb and Nuts: Gently fold the finely chopped fresh rhubarb and optional chopped walnuts or pecans into the dough, distributing them evenly throughout the batter.
- Scoop Dough onto Baking Sheet: Drop heaping tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their delicate texture.
Notes
- These cookies have a soft texture with a lightly spiced flavor and a perfect tang from the rhubarb.
- If your rhubarb is particularly juicy, pat it dry with paper towels before folding it into the dough to prevent sogginess.
- For a sweet contrast, consider adding white chocolate chips to the dough.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
