Description
Deliciously tart and sweet Rhubarb Cookies that capture the essence of fall with their soft centers and warmth from brown sugar.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups finely chopped rhubarb (about 2 stalks)
- 1/2 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone mats.
- Pat the chopped rhubarb dry with a paper towel to remove excess moisture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.
- Gently fold in the chopped rhubarb and white chocolate chips (if using).
- Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and just starting to turn golden.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat the rhubarb dry to maintain cookie shape and avoid excess moisture. Test a single cookie to check spread and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American