Rhubarb Cookies
Soft and chewy cookies with the tartness of rhubarb and sweetness of brown sugar, perfect for spring and summer.
Ingredients
For the cookie dough
- 1/2 cup butter, at room temperature Ensure butter is at room temperature for easy mixing.
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature if possible
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups finely chopped rhubarb (about 1/4 inch dice) Adjust amount based on tartness preference.
Instructions
Preparation
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream the soft butter with the brown sugar until light and fluffy, scraping down the bowl as necessary.
- Beat in the egg and vanilla, and scrape down the bowl again.
- Whisk together the flour, baking soda, and salt to combine and fold into the wet ingredients. When the flour is almost fully incorporated, fold in the chopped rhubarb.
- Use a 1 7/8-inch cookie scoop to scoop up the dough, rolling it in your hands to make a round ball. Place on your cookie sheet, about 2 inches apart.
Baking
- Bake for 12-14 minutes (bake one tray at a time for even baking). The cookies will be puffy and pale but should look dry on top.
- Immediately after pulling the cookies out of the oven, give the pan a sharp wrap on a hard surface to deflate the cookies slightly.
- Let cool on the pan for a few minutes, then move to a rack.
Notes
The cookies are best the day they are made. Store leftovers on the counter, uncovered or loosely covered with foil. Freeze for longer storage. For added flavor, consider mixing in a teaspoon of lemon zest or spices like cinnamon or nutmeg.