Rhubarb Cookies
Ingredients:
1 cup unsalted butter, softened
1 1/4 cups brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups fresh rhubarb, diced
Vanilla Glaze:
1 cup powdered sugar
1 1/2 tbsp milk
1/2 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
Gently fold in diced rhubarb.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 11–13 minutes, or until edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 190 kcal | Servings: 24 cookies
Tips:
Toss rhubarb in a teaspoon of flour before folding in to prevent excess moisture.
Drizzle glaze when cookies are completely cool to avoid melting.
#rhubarbcookies #springbaking #homemadecookies #chewycookies #fruitdesserts #easybakes #rhubarbrecipes #dessertideas #cozybakes #sweettreats