Description
Delight in the fresh, tangy flavor of these Rhubarb Cookies, featuring tender chunks of rhubarb paired with a buttery, sweet dough. With optional rolled oats and nuts for added texture, these cookies offer a perfect balance of tartness and sweetness. Soft on the inside with lightly golden edges, they make a charming treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh rhubarb, chopped into small pieces
Optional Ingredients
- 1/2 cup rolled oats (optional, for added texture)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mix into the butter mixture, stirring until just combined to avoid overmixing and developing too much gluten.
- Fold in Rhubarb and Optional Ingredients: Gently fold in the chopped rhubarb along with the oats and nuts if using, ensuring even distribution throughout the cookie dough without crushing the rhubarb pieces.
- Shape Cookies: Drop rounded tablespoons of the dough onto the lined baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them firm up for the perfect texture.
- Serve: Enjoy your freshly baked Rhubarb Cookies as a delightful snack or dessert.
Notes
- Chopping the rhubarb into small, uniform pieces ensures even distribution and prevents large chunks in the cookies.
- For a nuttier flavor and added crunch, consider adding the optional chopped walnuts or pecans.
- If you prefer a chewier texture, rolled oats are a great addition and complement the rhubarb’s tartness.
- Make sure not to overmix the dough to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
