Rhubarb cookies are my new favorite way to enjoy the delicious RHUBARB! These cookies are delicious! The raspberries add a nice fruity sweetness that pairs perfectly with rhubarb.
Salted butterLight brown sugarSugarEggVanilla extractAll-purpose flourBaking sodaSea saltRhubarbFresh raspberries
Preheat oven to 350 degrees F and line three baking sheets with parchment paper.
Using a stand mixer, combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool.
Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.
Rhubarb can be frozen. Flash freeze in a single layer for 30 min first to avoid clumping. Transfer to freezer bags for up to 12 months.