Description
Delight in these soft and tangy Rhubarb Cookies that perfectly balance the tartness of fresh rhubarb with warm cinnamon and light sweetness. Easy to make and baked to golden perfection, they are ideal for a spring snack or a unique twist on classic cookies.
Ingredients
Cookie Dough
- 1 cup light brown sugar
- ½ cup (113g/1 stick) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1¾ cups (200g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup finely diced fresh rhubarb
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a cookie sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Egg: In a large mixing bowl, use a stand mixer or hand mixer to beat together the softened butter, light brown sugar, and egg until the mixture is smooth, creamy, and well combined.
- Mix Dry Ingredients: Gradually add the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt to the wet mixture. Beat slowly just until the ingredients are combined, avoiding overmixing to maintain cookie tenderness.
- Fold in Rhubarb: Gently fold the finely diced fresh rhubarb into the dough, distributing it evenly without breaking down the pieces to retain the rhubarb’s tartness and texture.
- Form Cookies: Using a small 1-inch cookie scoop, portion out dough balls onto the prepared cookie sheet, spacing them evenly to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the cookies are set and have a light golden brown color at the bottom, indicating they are cooked through.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use fresh rhubarb for the best flavor and texture; frozen rhubarb may release too much liquid.
- Make sure the butter is softened to room temperature for easy mixing.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen for up to 1 month; thaw at room temperature before eating.
