Rhubarb Cookies With Raspberries Recipe
Rhubarb cookies are my favorite way to enjoy the delicious sweet veggie. Rhubarb and raspberries make a good team.
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Servings: 33
Calories: 107kcal
Ingredients
- 3/4 cup salted butter (1 1/2 sticks), softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup rhubarb stalks only, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand 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. Refrigerate until ready to serve.
Notes
- Freeze dough for later use, if desired. Double wrap in plastic wrap or a ziploc bag and freeze for up to 6 months.
- 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.
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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