Rhubarb Cookies
Delightful cookies that blend the sweet and tart flavors of rhubarb, offering a unique twist to a classic treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh rhubarb, chopped (or frozen, thawed, and drained)
- 1 cup chopped walnuts or pecans (optional) For added crunch
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, and then add the vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, blending until just combined.
- Gently fold in the chopped rhubarb (and nuts, if using).
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them a couple of inches apart.
Baking
- Bake for 20-25 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For best results, use fresh rhubarb and avoid overmixing the dough. Feel free to personalize with spices or chocolate chips.