Description
Delight in these tangy and sweet Rhubarb Cookies that combine the tartness of fresh rhubarb with a soft, buttery cookie base. Enhanced with optional oats and nuts for added texture, these cookies offer a delightful balance of flavors and a tender crumb, perfect for a unique homemade treat.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-ins
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes. This step aerates the mixture for a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet: Gradually add the dry ingredient mixture to the butter and egg mixture, folding gently until just combined, avoiding overmixing to keep cookies tender.
- Fold in Rhubarb and Add-ins: Carefully fold in the chopped fresh rhubarb, rolled oats, and chopped nuts if using, ensuring an even distribution throughout the dough.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are lightly golden and the centers appear set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer to a wire rack to cool completely, allowing the cookies to firm up properly.
- Serve: Once cooled, serve and enjoy these fresh, tangy Rhubarb Cookies as a delightful snack or dessert.
Notes
- For a nut-free option, omit the walnuts or pecans.
- Ensure rhubarb pieces are chopped small to avoid soggy cookies.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Adding rolled oats is optional but provides extra texture and heartiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
