Homemade Rhubarb Drop Cookies
Introduction
Homemade Rhubarb Drop Cookies are a delightful treat that brings together a sweet yet tangy flavor. If you have some rhubarb lying around, this recipe is just perfect for you. These cookies are easy to make and are sure to impress your family and friends!
Why Make This Recipe
You should make these cookies because they are simple and delicious! The combination of rhubarb and a soft cookie base creates a wonderful taste that is perfect for any occasion. Plus, they are a great way to use up fresh rhubarb from your garden or the grocery store. Whether it’s a weekend treat or a sweet snack during the week, these cookies are sure to please everyone.
How to Make Homemade Rhubarb Drop Cookies
Making these cookies is a breeze! Follow the simple steps below, and you’ll have a tasty batch of cookies in no time.
Ingredients:
- 1 cup diced rhubarb
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and add the vanilla extract for extra flavor.
- In another bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually add the dry ingredients to the creamed mixture, mixing until well combined.
- Fold in the diced rhubarb gently.
- Drop tablespoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
How to Serve Homemade Rhubarb Drop Cookies
Serve these cookies warm with a glass of milk or a cup of tea. They also make a great addition to any dessert table! You can even sprinkle a little powdered sugar on top for a pretty touch.
How to Store Homemade Rhubarb Drop Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can also freeze them. Just make sure they are fully cooled before placing them in a freezer-safe container.
Tips to Make Homemade Rhubarb Drop Cookies
- Make sure your butter is softened; this helps create a fluffy dough.
- Don’t overmix the ingredients after adding the flour. This keeps the cookies soft.
- For extra flavor, consider adding a handful of nuts or chocolate chips with the rhubarb.
Variation
Feel free to add some nuts or chocolate chips to the dough for a different twist! You can also experiment with spices like nutmeg or ginger to change things up.
FAQs
1. Can I use frozen rhubarb for these cookies?
Yes, you can use frozen rhubarb! Just thaw it completely and drain any excess moisture before adding it to the dough.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown. They might look a bit soft in the middle, but they will firm up as they cool.
3. Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead of time and store it in the fridge for up to 24 hours. Just bake them when you’re ready for fresh cookies!
Enjoy your baking adventure with these Homemade Rhubarb Drop Cookies! Happy baking!
