Description
These soft and cake-like rhubarb cookies are the perfect treat for spring. Packed with diced rhubarb and optional nuts, these cookies are sweet with a hint of tartness. Drizzle with a vanilla glaze for an extra touch of sweetness.
Ingredients
Scale
For the Cookies:
- 1 cup diced fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Rhubarb and Nuts: Gently fold in the diced rhubarb and nuts if using.
- Bake Cookies: Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until golden.
- Cool and Serve: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can use frozen rhubarb—just thaw and drain well before using.
- For added sweetness, drizzle with a vanilla glaze once cooled.
- These cookies have a soft, cake-like texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
