Description
These soft and chewy Rhubarb Cookies are a delightful treat that perfectly balance sweetness with a hint of tartness from fresh rhubarb. Packed with nuts and white chocolate chips, these cookies are a perfect springtime indulgence.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups fresh rhubarb, finely diced
- 1 cup chopped walnuts or pecans (optional)
- ½ cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Add Mix-Ins: Gently fold in the diced rhubarb, nuts, and white chocolate chips if using.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 12–14 minutes, or until cookies are lightly golden around the edges.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- These cookies are soft and slightly tart from the rhubarb.
- For extra sweetness, drizzle with a simple glaze made from powdered sugar and milk.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg