Best Rhubarb Cookies
User Reviews
5
Best Rhubarb Cookies
Description
These cookies incorporate diced rhubarb into a dough composed of brown sugar, softened butter, an egg, all-purpose flour, and a blend of cinnamon, salt, baking soda, and baking powder to increase tenderness and rise. The rhubarb's moisture can affect the dough consistency, sometimes requiring additional flour to reach the proper scoopable texture. The cookies are portioned with a 1-inch scoop and baked until just cooked through, allowing spreads and soft centers with gently crisp edges.
The cinnamon adds warm spice that complements the rhubarb’s tartness. Cooling cookies on the baking sheet before transferring prevents breakage. The resulting cookies have a pleasant balance of sweet and slightly tangy flavors with a tender crumb.
These cookies are best stored in an airtight container at room temperature for up to a week, or frozen for longer keeping. Make sure cookies are fully cooled before storing to avoid sogginess.
Ingredients
- 1 cup brown sugar
- ½ cup butter softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup rhubarb finely diced
Instructions
- Preheat oven to 375ºF.
- Get out and measure your ingredients.
- In a large bowl, beat brown sugar, butter, and egg together.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
- Add rhubarb and beat again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. These cookies will spread.
- Bake cookies for 12-14 minutes or until baked through. Allow to cool on cookie sheet for 5 minutes. Then place on a rack until cool completely.
- Serve and enjoy.
Notes
- Measure flour by spooning loosely into the cup and leveling to ensure accuracy.
- Pack brown sugar firmly when measuring for correct sweetness and texture.
- Let cookies cool completely on a rack before storing to prevent moisture buildup.
- Adjust dough consistency by adding flour a tablespoon at a time if too sticky due to rhubarb's moisture; this may lengthen baking time slightly.
- Store cookies in an airtight container at room temperature up to one week or freeze for up to a year.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 91mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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