Description
Delightfully soft and cake-like Rhubarb Cookies combine the tartness of fresh rhubarb with warm cinnamon and a buttery, tender crumb. These American-style dessert cookies are perfect for spring, offering a fruity twist that’s easy to bake and enjoy any time.
Ingredients
Scale
Main Ingredients
- 1 cup chopped fresh rhubarb
- 1 tablespoon granulated sugar (for tossing rhubarb)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Optional Ingredients
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Toss Rhubarb: In a small bowl, combine the chopped fresh rhubarb with 1 tablespoon of granulated sugar. Toss gently to coat and set aside to macerate slightly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, ensuring an even distribution for flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix, which can toughen the cookies.
- Incorporate Rhubarb and Nuts: Fold the sugared rhubarb into the dough gently, along with the chopped walnuts or pecans if using, to evenly distribute chunks without breaking them up.
- Scoop Cookies: Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are golden and the centers appear set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breakage.
Notes
- For a flavor twist, add a pinch of ground ginger or nutmeg to the dry ingredients.
- If using frozen rhubarb, thaw completely and drain well to avoid excess moisture in the dough.
- These cookies have a soft, cake-like texture, perfect for those who prefer tender over crunchy cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
