Rhubarb Cookies
Delightful cookies with a unique twist, featuring soft, chewy texture and a hint of tanginess from fresh rhubarb, sweetened with brown sugar and cinnamon.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 1/4 cups brown sugar Packed brown sugar is recommended.
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon Adjust to taste.
- 1 1/2 cups fresh rhubarb, diced Make sure rhubarb is washed and diced into small pieces.
For the glaze
- 1 cup powdered sugar
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Slowly add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the diced rhubarb, making sure it’s evenly distributed throughout the dough.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 11 to 13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Glazing
- While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the cookies are cooled, drizzle the glaze over each cookie for a sweet finish.
Notes
Chill the dough if it's too soft to work with. You can experiment with spices like nutmeg or ginger for variations. Serve with tea or coffee.