Description
Delicious rhubarb cookies that combine sweet and tart flavors, perfect for any spring gathering.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups finely chopped rhubarb (fresh or frozen)
- 1/2 cup chopped nuts (optional)
- 1 cup white chocolate chips or butterscotch chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine flour, baking soda, and salt in another bowl, and gradually add to the wet ingredients, mixing gently.
- Fold in the chopped rhubarb, nuts, and chocolate chips if using.
- Drop heaping tablespoons of dough onto prepared baking sheets, leaving space between each.
- Bake for 12-15 minutes or until the edges turn golden brown, then cool on a wire rack.
Notes
Consider chilling the dough for 30 minutes before baking to help retain shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg