These rhubarb cookies are a sweet treat with a little tartness! Made with fresh rhubarb and a soft, chewy texture, they’re perfect for any snack time.
I love how they surprise everyone with their fruity flavor. It’s a nice twist that makes regular cookies feel special! You might just end up eating more than one! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies, giving them structure. If you’re looking for a gluten-free option, use almond flour or a gluten-free all-purpose blend, though the texture may vary a bit.
Rhubarb: Fresh rhubarb adds a tartness that’s perfect in cookies. If you can’t find fresh, frozen rhubarb works great too. Just be sure to thaw and drain excess water before using!
Butter: Unsalted butter is ideal for controlling the salt levels. If you prefer a dairy-free version, coconut oil or a vegan butter substitute can be used, but this may slightly alter the texture.
Oats: Optional but adds nice texture! If you want to avoid oats, you can replace them with an equal amount of crushed nuts—walnuts or pecans work well.
Spices: Cinnamon adds warmth. If you’re not a fan, you can skip it. Some people like to add a pinch of nutmeg for a different flavor profile.
What’s the Best Way to Prepare and Mix the Dough?
Mixing the dough properly is essential for the cookies’ texture. Start by creaming the butter with sugars until fluffy; this incorporates air for a lighter cookie. Avoid overmixing once you add the flour to keep them tender.
- Mix the dry ingredients separately to ensure even distribution.
- When folding in the rhubarb and oats, use a spatula to keep some of the chunks intact for texture.
If you’re unsure about the dough consistency, it should be slightly sticky but not runny. A little tip: if the dough feels too wet, you can add a bit more flour, a tablespoon at a time.
How to Make Rhubarb Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, diced (fresh or frozen)
- 1/2 cup oats (optional for texture)
- 1/4 teaspoon cinnamon (optional for flavor)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll have a total of about 30 minutes until your homemade rhubarb cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start your adventure by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking. This little step makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon (if you decided to use it). Use a whisk to mix everything together, and then set this bowl aside. Mixing the dry ingredients first helps ensure that the baking soda and powder are evenly distributed.
3. Cream the Sugars and Butter:
Now, grab your large mixing bowl and cream the softened butter together with the brown sugar and granulated sugar. Use a hand mixer or a whisk until the mixture is light and fluffy. This should only take a few minutes, and it smells amazing!
4. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract. Mix just until everything is well blended, making sure to scrape down the sides of the bowl for even mixing.
5. Combine Dry and Wet Mixtures:
Gradually add your bowl of dry ingredients into the bowl with the wet mixture. Stir gently until just combined. Don’t over-mix; you want those cookies to stay soft and tender!
6. Fold in Rhubarb and Oats:
Time to add some fun! Fold in the diced rhubarb and oats (if you’re using them) gently into the dough. Make sure the rhubarb is evenly distributed so every cookie gets that tangy flavor!
7. Scoop and Space the Cookies:
Using a tablespoon, scoop out the cookie dough and place them on the prepared baking sheet. Make sure to leave about 2 inches of space between each scoop. This allows room for the cookies to spread while baking.
8. Bake the Cookies:
Put your baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be lightly golden while the centers are set but still soft!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This is the perfect time to enjoy the delicious smells filling your kitchen! Then transfer the cookies to a wire rack to cool completely.
10. Enjoy!
After cooling, dig in and savor your homemade rhubarb cookies. They’re delightful warm or at room temperature—perfect with a cup of tea or coffee!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! Just make sure to thaw the frozen rhubarb and drain any excess moisture before adding it to the dough. This prevents the cookies from becoming too wet. You can thaw rhubarb overnight in the fridge or use a microwave on the defrost setting for a quicker option.
What If I Don’t Have Oats?
No problem! You can simply omit the oats; the cookies will still turn out delicious. If you’re looking for added texture, consider using chopped nuts or shredded coconut as a substitute for the oats.
How to Store Leftover Cookies?
Store any leftover rhubarb cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, place them in the refrigerator, where they will stay fresh for up to a week, or freeze them for up to 3 months. Just make sure to layer them with parchment paper to avoid sticking!
Can I Substitute the Butter with Oil?
Yes, you can use vegetable oil instead of butter! Use about 1/3 cup of oil for this recipe. Keep in mind that the cookies may be slightly less fluffy than when using butter, so consider adding an extra 1/2 tablespoon of a thickening agent like applesauce to maintain moisture.
