Description
Indulge in the delightful combination of sweet brown sugar, tangy rhubarb, and crunchy nuts in these soft and chewy rhubarb cookies. Perfect for a springtime treat or any time you crave a unique dessert.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins:
- 1 1/2 cups finely chopped fresh rhubarb
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Rhubarb and Nuts: Gently fold in the chopped rhubarb and nuts if using.
- Bake: Scoop tablespoon-sized portions of dough onto baking sheets and bake for 10–12 minutes until golden around the edges and set in the center.
- Cool and Enjoy: Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider drizzling with a vanilla glaze or dusting with powdered sugar.
- Store cookies in an airtight container for up to 4 days.
