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Rhubarb Ginger Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious rhubarb and ginger drop cookies, a fast and simple treat to enjoy.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.5 cup finely chopped crystallized ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg, at room temperature
  • 1.5 cups finely chopped rhubarb
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare 2 baking sheets with parchment paper.
  • Combine flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg in a bowl and whisk until fully mixed.
  • In a large bowl, use an electric blender to cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add half of the flour mixture and mix until just combined. Then, add the remaining flour mixture and mix until just combined. Gently fold in the rhubarb.
  • Form 1 1/2 tablespoon-sized dough balls and space them 1 1/2 inches apart on the baking sheet.
  • Bake in the preheated oven for 12 to 15 minutes until the cookies are golden and set. Then let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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