Description
Delicious homemade rhubarb cookies with a perfect balance of sweet and tart flavors, featuring fresh rhubarb pieces throughout.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh rhubarb, finely diced (or frozen, thawed and drained)
- Optional: 1 cup strawberries, finely diced
Instructions
- Cream together softened butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients.
- Fold in diced rhubarb (and strawberries if using).
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- Drop rounded tablespoons of dough onto lined baking sheets.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- Always discard rhubarb leaves as they are toxic.
- If using frozen rhubarb, thaw and drain well before using.
- Chill dough to prevent excessive spreading during baking.
- Can be made ahead and stored in an airtight container.
- If adding strawberries, increase flour by 1-2 tablespoons.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: rhubarb cookies, strawberry rhubarb cookies, spring dessert, homemade cookies
