Description
These delightful Rhubarb Cookies are a perfect treat that captures the essence of spring. With a tender, buttery base studded with tangy rhubarb and crunchy walnuts, these cookies are a delightful balance of sweet and tart flavors.
Ingredients
Scale
For the Cookies:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped fresh rhubarb
- ½ cup chopped walnuts (optional)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together the sugar and butter until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add rhubarb and walnuts: Fold in the chopped rhubarb and walnuts, if using.
- Bake: Drop the dough onto the baking sheet and bake for 10 to 12 minutes until golden brown.
- Cool: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra flavor, drizzle cooled cookies with a simple glaze made from powdered sugar and lemon juice.
- These cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
