Description

Rhubarb cookies are a delightful springtime treat that perfectly balances the tartness of fresh rhubarb with the sweetness of sugar. Each soft, chewy cookie delivers a burst of flavor and a hint of buttery richness, making them ideal for sharing at picnics or enjoying with afternoon tea. With their vibrant color and unique taste, these cookies are sure to impress at any gathering.

Ingredients

Scale

1 cup fresh rhubarb, diced
1 ½ cups all-purpose flour, sifted
¾ cup granulated sugar
¼ cup brown sugar
1 tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 large egg
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture; fold in diced rhubarb gently.
Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart.
Bake for 12-15 minutes or until edges are golden but centers remain slightly underbaked.
Allow cooling before serving.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: For extra fiber, substitute half of the all-purpose flour with whole wheat flour. You can also add chocolate chips or nuts for added texture. Store cookies in an airtight container for up to five days or freeze them for longer storage.