Rhubarb drop cookies –Are you ready to indulge in a delightful treat? These Rhubarb Cookies are a perfect combination of sweet and tart flavors, making them a unique and delicious option for any occasion. Let’s gather our ingredients and dive into this easy-to-follow recipe that will surely impress your family and friends!
Rhubarb Cookies
These cookies are soft, chewy, and have a unique texture that sets them apart from traditional cookies. The addition of rhubarb brings a refreshing twist that balances perfectly with the sugar. Let’s get started!
Ingredients
- 1 cup of butter, softened
- 1 cup of granulated sugar
- 1 cup of brown sugar, packed
- 2 large eggs
- 2 teaspoons of vanilla extract
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 cups of rhubarb, chopped
- 1/2 cup of chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped rhubarb and nuts (if using) until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown. Be careful not to overbake them; you want them to remain soft!
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Rhubarb Cookies with a cup of tea or coffee! They are perfect for sharing, so consider making a double batch to satisfy everyone’s sweet tooth. Happy baking!