Rhubarb Cookies
Yield: 20 cookies
These easy Rhubarb Cookies are buttery, chewy, and a must-make for rhubarb season. White chocolate and flaky salt make them truly special!
Ingredients
- ½ cup unsalted butter, at softened room temperature
- ¾ cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup ¼"-diced fresh rhubarb (look for stalks with bright/deep red color)
- 2 ounces ¼"-diced Ghirardelli White Chocolate Baking Bar (about ½ cup chopped chocolate at ¼" dice)
- 1 teaspoon Maldon Sea Salt Flakes
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar on medium to medium-high speed. Cream until light and fluffy, about 3 minutes total, scraping down sides of bowl 2 times.
- Beat in egg, yolk, and vanilla, then scrape down sides of bowl again.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt until evenly combined.
- Sprinkle flour mixture evenly over wet ingredients, and use a spatula to fold together until just nearly combined.
- Sprinkle rhubarb and white chocolate over the top, then fold to just combine.
- Press a piece of plastic wrap over the cookie dough, then refrigerate for 30 minutes for a light chill.
- Place oven rack in center of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to scoop up the chilled dough. Give scooped dough a very quick roll between the palms of your hands to round out its shape, then place dough balls on prepared baking sheet at 2" apart. Balls should be about 1½" in diameter. For the prettiest baked appearance, arrange dough balls so that exposed rhubarb pieces are on top. Press plastic wrap over remaining cookie dough in bowl and refrigerate again.
- Bake 12-14 minutes, one baking sheet at a time. Cookies will be tender and puffy, mostly dry-looking on top, with a pale to lightly golden color.
- Remove baking sheet from oven and immediately sprinkle cookie tops with a bit of lightly crushed sea salt flakes. Let cookies rest on pan for 3 minutes, then transfer to cooling rack.
- Cookies are best enjoyed on the day they are baked.
Nutrition Information:
Calories: 130kcal Carbohydrates: 17g Protein: 2g Fat: 6g Saturated Fat: 4g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 31mg Sodium: 212mg Potassium: 53mg Fiber: 0.4g Sugar: 10g Vitamin A: 175IU Vitamin C: 1mg Calcium: 24mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.