Description
Magical Rhubarb Cookies are soft, chewy, and perfectly balanced with a sweet-tart flavor from fresh rhubarb. These easy homemade cookies are buttery, flavorful, and ideal for spring and summer baking.
Ingredients
Scale
- 1 cup fresh rhubarb, finely chopped
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until fully combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Fold in the finely chopped rhubarb evenly throughout the dough.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12–15 minutes until the edges are lightly golden and the centers remain soft.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh rhubarb for the best texture and flavor.
- If using frozen rhubarb, thaw and drain excess moisture before adding.
- Avoid overmixing the dough to keep cookies soft and tender.
- Do not overbake; cookies should be slightly soft in the center.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg