Description
A delightful rhubarb cookie recipe that combines sweet and tangy flavors for a unique treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups fresh rhubarb, diced
For the vanilla glaze:
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the rhubarb by washing and dicing it into small pieces.
- Mix the dry ingredients: flour, baking soda, salt, and cinnamon in a medium bowl.
- Cream the butter and sugars together until light and fluffy, then add eggs and vanilla.
- Gradually combine the dry ingredients with the wet mixture, then fold in the diced rhubarb.
- Drop spoonfuls of dough onto a baking sheet and bake at 350°F (175°C) for 11-13 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container to keep them fresh.
- For variations, consider adding nuts, chocolate chips, or other fruits.
- Frozen rhubarb can be used; just thaw and drain excess moisture.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb cookies, baking, dessert, sweet and tangy, cookie recipe