RHUBARB COOKIES
Rhubarb Cookies are soft, tangy, and slightly sweet treats with tender bites and bursts of rhubarb flavor. Perfect for tea time, snacks, or dessert platters.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup rhubarb finely chopped
- ½ cup white chocolate chips optional
Instructions
Prepare Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
Mix Wet Ingredients:
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla, mix well.
Combine Ingredients:
- Gradually add dry ingredients to wet mixture. Fold in chopped rhubarb and white chocolate chips if using.
Bake Cookies:
- Drop tablespoon-sized portions onto prepared baking sheet. Bake for 18–20 minutes or until edges are lightly golden.
Cool and Serve:
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Make Ahead: Dough can be prepared a day in advance and refrigerated for convenient baking.
- Variations: Add chopped nuts or swap rhubarb with diced strawberries for a fruity twist.
- Serving Suggestions: Perfect with tea, coffee, or as a sweet snack for parties.
- Allergy-Friendly: Use dairy-free butter and chocolate chips for a vegan version.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days.