Rhubarb cookies
My friend Allison called me up and offered me some fresh rhubarb. The first cut from her neighbors plant this spring. I was ecstatic because I love rhubarb! It is a weird pink celery looking thing. It’s tart, giving you that lemon like pucker. It brings a balance to desserts and pairs well with strawberries and raspberries especially. I have enough rhubarb to make two desserts and I took a poll on my socials to figure out what. Cookies and cake won, so here we are. Cookies are up first.
This recipe is simple, the most complicated part is dicing the rhubarb, you want to chop this up finely for even distribution. The cookies do not have a long cook time and the rhubarb goes in raw.
I microwave the butter for about 20 seconds until it’s melty but not totally melted, then mix with the brown sugar, whisking vigorously for about 30 seconds.
Add in egg and vanilla, mix well, and that’s all for the wet ingredients. I told you it was easy.We want to add in the dry ingredients next. If you do not have a scale, make sure you spoon the flour into the measuring cup and then level with a knife to get a more accurate measurement.
Looking for another easy bake? Try my “Anytime” Coconut Snack Cake or Cranberry & White Chocolate Sourdough Scones.
Rhubarb cookies
- Total Time: 1 hour 27 mins
Description
Soft brown sugar cookies studded with fresh rhubarb, warm ground ginger, white chocolate and pecans. Rhubarb and ginger are a match made in heaven, and these cookies prove it.
Ingredients
- 200g (1 cup) brown sugar
- 113g (½ cup) butter, partially melted
- 1 tsp vanilla extract
- 1 large egg
- 133g (1 ¾ cups) all-purpose flour, spooned and leveled
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup finely chopped rhubarb
- ⅓ cup mini white chocolate chips (optional)
- ⅓ cup chopped pecans (optional)
Instructions
- Preheat the oven to 375°F. In a large microwave-safe bowl, microwave the butter for about 30 seconds until partially melted.
- Add the brown sugar to the butter and whisk vigorously until well combined and no brown sugar chunks remain.
- Stir in the egg, vanilla and ginger.
- In a smaller bowl, mix the flour, baking soda, baking powder and salt. Fold this into the wet ingredients until no dry flour remains.
- Fold in the rhubarb, white chocolate and pecans.
- Use a cookie scoop or your hands to form golf ball-sized balls.
- Refrigerate the dough balls for 1 hour.
- Bake on a parchment-lined cookie sheet for 10–12 minutes.
- Cool on the pan for 10 minutes before transferring to a rack.
Notes
Chill the dough balls for 1 hour before baking so the cookies hold their shape.
I use dry ginger because we don’t need any more moisture from fresh.
If you don’t have mini white chocolate chips, use the standard size, but chop them up a little for even distribution.
- Prep Time: 15 mins
- Chill Time: 60 minutes
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
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