-
-
My review
Rhubarb Drop Cookies
Rachel
"This is a cookie that will please everyone, young and old. They have a very nice look to them."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 94 calsOriginal recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per Serving: 94 calories; 4.3 g fat; 13.2 g carbohydrates; 1.4 g protein; 12 mg cholesterol; 102 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2935 Ratings
-
-
-
-
-
Most helpful positive review
6/9/2010
This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it i...
Most helpful critical review
5/25/2010
These cookies were pretty good. My husband loved them. I thought they were too soft but he liked that a lot about them. I thougt they had a good flavor to them. I used 1 teas pumpkin pie spice i...
Most helpful
Most positive
Least positive
Newest
6/9/2010
This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it i...
7/1/2010
Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar...
10/26/2010
I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.
6/10/2011
Made a double batch from the get-go. Used half brown and half white sugar as well as half the cloves and replaced the other half with all-spice. Very much like a small piece of rhubarb cake. Wil...
6/16/2011
These are pretty good, but mine turned out nothing like the picture, they looked like little biscuits. They're a little on the dry side, and you can barely taste the rhubarb. I would suggest dou...
6/15/2011
4.5 stars I read the reviews and tweaked accordingly. I doubled the recipie and am glad I did (I yield 62 cookies). I used all white sugar instead of brown and white, I used half clove and half ...
5/25/2010
These cookies were pretty good. My husband loved them. I thought they were too soft but he liked that a lot about them. I thougt they had a good flavor to them. I used 1 teas pumpkin pie spice i...
6/6/2010
I veganized the recipe by using ground flax and water as my egg, and Earth Balance as my butter. I also used 1c whole wheat and 1c white flour, and used 1/4tsp each of cloves and allspice. The...
5/29/2010
Good cookies! Our whole house loved them. I did have to substitute allspice for the cloves,but they were still great. I used raisins in them, but not the nuts. My husband and daughter hate nuts ...