Rhubarb Cookies
User Reviews
4.9
33 reviews
Excellent
Rhubarb Cookies
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Looking for a unique rhubarb recipe? These soft batch brown sugar cookies with diced rhubarb are a sweet and tangy treat you'll love!
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Ingredients
- 1/2 cup butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1 large egg, room temperature if possible
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups finely chopped rhubarb (about 1/4 inch dice.)
Instructions
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- Cream the soft butter with the brown sugar until light and fluffy, scraping down the bowl as necessary.
- Beat in the egg and vanilla, and scrape down the bowl again.
- Whisk together the flour, baking soda, and salt, to combine and fold into the wet ingredients. When the flour is almost fully incorporated, go ahead and fold in the chopped rhubarb.
- I use a 1 7/8 cookie scoop to scoop up the dough, and then roll it in my hands to make a round ball. Place on your cookie sheet, about 2 inches apart.
- Bake for 12-14 minutes (I bake one tray at a time for even baking.) The cookies will be puffy and pale, but should look dry on top.
- Immediately after pulling the cookies out of the oven, give the pan a sharp wrap on a hard surface. This will deflate the cookies a bit.
- Let cool on the pan a few minutes and then move to a rack.
- The cookies are best the day they are made. Store leftovers on the counter, either uncovered or loosely covered with foil. Freeze for longer storage.
Equipments used:
Notes
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment, I look at mine every time I'm about to put something into the oven. It saves a lot of frustration.
- Measure your flour accurately. The easiest way to do this is to fluff the flour first, and then scoop it and lightly level off with your finger.
- The easiest way to make sure cookies are of uniform size, and therefore cook evenly, is to use a cookie scoop. I have them in several sizes, and used my 1 7/8 inch scoop for these cookies.
- Invest in decent (not necessarily expensive) cookie pans, like these.
Nutrition Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
110mg
(5%)
Potassium
54mg
(2%)
Fiber
0.4g
(2%)
Sugar
9g
(18%)
Vitamin A
181IU
(4%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 110mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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