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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Ever since I was a little girl, the smell of baking has always been synonymous with home. I remember my grandmother, bless her heart, always had something wonderful coming out of her oven. It wasn't fancy stuff, mind you, just simple, honest recipes passed down through generations. One of my favorites? Her rhubarb cookies. They weren't the prettiest things, often a little lumpy and uneven, but they tasted like pure love. These Rustic Rhubarb Kitchen Cookies are my attempt to capture that same magic, that same feeling of warmth and belonging. It all starts with fresh, vibrant rhubarb, that ruby-red stalk that sings of spring. Paired with the buttery richness of a classic cookie, it's a combination that’ll knock your socks off!
Now, I know rhubarb might seem like a slightly intimidating ingredient. Some people only associate it with overly tart pies, but trust me, in these cookies, it's pure perfection. The key is to balance its natural tang with enough sweetness to create a harmonious blend of flavors. And don't worry if your cookies aren't perfectly round or uniform – that's part of their charm! These are kitchen cookies, after all, meant to be enjoyed without fuss or pretense. Think of them as a warm hug on a plate. Each bite is a little piece of home.
Required Equipments
- Mixing Bowls
- Electric Mixer (or whisk)
- Measuring Cups and Spoons
- Baking Sheets
- Wire Rack
Rustic Rhubarb Kitchen Cookies: Frequently Asked Questions
Rustic Rhubarb Kitchen Cookies
Indulge in the delightful taste of homemade goodness with Rustic Rhubarb Kitchen Cookies! These treats perfectly balance the tartness of rhubarb with the sweetness of a classic cookie, creating a comforting and unforgettable flavor.
⏳ Yield & Time
Yield: 18 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get baking! First things first, preheat your oven to 375°F (190°C). This is important! You don’t want to put them in too early, or the recipe will fail.
- Next, in a large bowl, cream together ½ cup (1 stick) of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy. You know you've done it right when it looks like whipped cream, almost! A stand mixer makes this so much easier, but don't feel bad if you have to do it by hand! My grandmother did it that way forever.
- Beat in 1 large egg and 1 teaspoon of vanilla extract. Mix well. Be sure not to overmix it, or the cookies can become too cakey. We're aiming for chewy here, people!
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make sure all the lumps are gone. Nobody likes a lumpy cookie, and that's a fact.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. Gently does it!
- Fold in 1 ½ cups of chopped rhubarb. I like to chop mine into small pieces, about ¼ inch, so they distribute evenly throughout the cookies. The smaller they are, the easier they are to eat, too!
- Drop by rounded tablespoons onto ungreased baking sheets. Give them some space! They'll spread a little, and you don't want a cookie sheet of cookie pancakes.
- Sprinkle the tops of the cookies with additional granulated sugar, if desired. This adds a nice sparkle and a little extra sweetness. Honestly, it's just for looks, but they do look nice!
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them! Ovens vary, and you don't want burnt cookies. Trust me. I know from experience.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still soft.
- Enjoy! These cookies are best enjoyed warm, with a cold glass of milk or a cup of tea. Or, you know, just straight off the cooling rack. No judgment here!
📝 Notes
- For a tangier flavor, add a tablespoon of lemon juice to the batter.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Feel free to add a handful of chopped walnuts or pecans for added texture.
🍎 Nutrition
Calories: 120 kcal
Protein: 1 g
Fat: 5 g
Carbohydrates: 18 g
Fiber: 0.5 g
Calcium: 10 mg
