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Rhubarb Drop Cookies
Rhubarb Drop Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Tangy rhubarb brings a burst of flavor to these easy cookies.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cloves
  • 1 cup white sugar
  • 1 egg
  • 1 cup chopped rhubarb
  • 0.5 cup raisins
  • 0.5 cup chopped nuts
  • 3 tablespoons flax seeds
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C). Mix together flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  • Using an electric mixer, cream together butter and sugar until smooth. Add the egg and blend well, then gently fold in the rhubarb. Mix in the flour mixture until just combined. Carefully fold in the raisins, nuts, and flax seeds until evenly dispersed. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven for 12 to 15 minutes until lightly browned. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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