Rhubarb Cookies

Here’s a  recipe for Rhubarb Cookies — a delicious treat that balances the tartness of rhubarb with sweet, buttery cookie dough. These cookies are soft, slightly tangy, and perfect for spring or summer when rhubarb is in season.

Rhubarb Cookies Recipe

Ingredients:

For the cookies:

• 1 cup (225g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups (315g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups rhubarb, finely chopped (fresh or frozen, thawed and drained)

• 1/2 cup chopped nuts (optional, walnuts or pecans work well)

• 1/2 cup shredded coconut (optional)

For the glaze (optional):

• 1 cup powdered sugar

• 2-3 tablespoons milk or lemon juice

Instructions:

1. Prepare the Rhubarb:

   • Wash and finely chop the rhubarb into small pieces (about 1/4-inch chunks).

   • If using frozen rhubarb, make sure it’s fully thawed and pat it dry with a paper towel to remove excess moisture.

2. Mix the Wet Ingredients:

   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).

   • Beat in the eggs one at a time until fully combined.

   • Add the vanilla extract and mix well.

3. Mix the Dry Ingredients:

   • In a separate bowl, whisk together the flour, baking soda, and salt.

4. Combine Wet and Dry:

   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.

   • Gently fold in the chopped rhubarb, nuts, and shredded coconut (if using). Be careful not to overmix, as rhubarb can release moisture.

5. Chill the Dough (optional but recommended):

   • Chill the dough in the fridge for about 30 minutes to help control spread during baking.

6. Preheat Oven:

   • Preheat your oven to 350°F (175°C).

   • Line baking sheets with parchment paper or silicone baking mats.

7. Form Cookies:

   • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:

   • Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.

   • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. Optional Glaze:

   • While the cookies cool, mix powdered sugar with milk or lemon juice until smooth.

   • Drizzle over cooled cookies for a sweet finishing touch.

Tips:

• Rhubarb can be tart, so if you prefer sweeter cookies, you can add an extra 1/4 cup of sugar.

• If the dough seems too wet because of the rhubarb, add a tablespoon or two of flour.

• These cookies store well in an airtight container for up to 3 days.