Chewy Rhubarb Cookies (Print Version)
# Ingredients:
01 -
1 cup finely chopped fresh rhubarb
02 -
¼ teaspoon salt
03 -
½ teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1¾ cups (200g) all-purpose flour
07 -
1 large egg, room temperature
08 -
½ cup (113g/1 stick) unsalted butter, softened
09 -
1 cup light brown sugar
# Instructions:
01 -
Heat up your oven to 375°F (190°C) and place parchment paper or a silicone mat on your baking tray.
02 -
Mix the butter, brown sugar, and egg in a big bowl using a hand or stand mixer until smooth and fluffy.
03 -
Stir together the flour, cinnamon, baking soda, baking powder, and salt in the same bowl. Mix it slowly so it just comes together.
04 -
Gently stir in the tiny pieces of rhubarb. Scoop 1-inch balls of dough and set them on the prepared baking tray.
05 -
Bake the dough balls for about 12–14 minutes, or until the bottoms are light golden brown and the cookies are set.
06 -
Let cookies sit on the tray for about 5 minutes, then move them over to a rack to finish cooling completely.
# Notes:
01 -
If the rhubarb is very watery, add a little more flour—try 2 tablespoons at a time. Be careful not to go overboard, or you'll end up with dry cookies.
02 -
Chill the dough in the refrigerator for 15 to 30 minutes to help it hold its shape while baking.
03 -
Mix in extras like nuts, dried fruit, or white chocolate chips for added taste. Adjust the flour a bit if you're using fresh fruit.
04 -
Include pure vanilla, almond, or lemon extract for a fun flavor twist.