Description
Soft and tender rhubarb raspberry cookies made with fresh fruit, simple pantry staples, and a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped fresh rhubarb
- 3/4 cup fresh raspberries
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla and mix well.
- Combine dry ingredients separately, then blend into wet mixture.
- Gently fold in rhubarb and raspberries.
- Scoop dough onto lined baking sheet and bake at 350°F for 12–14 minutes until edges are set.
- Cool slightly before serving.
Notes
- Store in an airtight container for freshness. Dough and baked cookies freeze well.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 18 cookies