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Rhubarb Cookies

These delightful rhubarb cookies combine sweet and tangy flavors with a chewy texture, making them a nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened Use unsalted butter for better control over saltiness.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Can be substituted with flax eggs for a vegan version.
  • 2 cups all-purpose flour Can be replaced with whole wheat flour for a healthier version.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb (fresh or frozen) If using frozen, drain excess moisture.
  • 1/2 cup chopped nuts (optional) Pecans or walnuts work well.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2 to 3 minutes.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, combine the all-purpose flour and baking soda. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
  5. Gently fold in the chopped rhubarb and nuts if using, ensuring they are evenly distributed.
  6. Drop rounded spoonfuls of dough onto ungreased baking sheets, leaving space between each for spreading.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
  2. Remove the cookies from the oven and let them cool on wire racks before serving.

Notes

For added flavor, consider incorporating spices like cinnamon or nutmeg. Use fresh rhubarb for the best results.