Rhubarb Ginger Cookies

Name: Rhubarb Ginger Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1.75 cups all-purpose flour; 0.5 cup finely chopped crystallized ginger; 1 teaspoon ground ginger; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 0.5 cup unsalted butter, softened; 1 cup brown sugar; 1 large egg, at room temperature; 1.5 teaspoons vanilla extract; 1.5 cups finely chopped rhubarb

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Rhubarb and ginger pair perfectly in this buttery cookie.

Recipe by Kim

Published on August 5, 2022

Prep Time:

20 mins

Cook Time:

15 mins

Cool Time:

5 mins

Total Time:

40 mins

Servings:

25

Yield:

25 cookies

Jump to Nutrition Facts

Ingredients

1 ¾ cups all-purpose flour
½ cup finely chopped crystallized ginger
1 teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
1 cup brown sugar
1 large egg, at room temperature
1 ½ teaspoons vanilla extract
1 ½ cups finely chopped rhubarb

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk together flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg in a bowl until well combined.
Cream together butter and brown sugar in a large bowl with an electric blender until light and fluffy. Add in egg and vanilla extract, beating until thoroughly combined. Add in half of the flour mixture, and mix until just combined. Pour in remaining flour mixture and mix until just combined. Fold in rhubarb.
Scoop out 1 1/2 tablespoon-sized balls of dough and place them on the prepared baking sheet 1 1/2 inches apart.
Bake in the preheated oven until cookies are set and golden, 12 to 15 minutes. Allow to cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.

Cook's Notes:

You can add additional ground ginger for more of a kick if you wish--up to 2 tablespoons. These cookies are best eaten the same day. They will get a bit soft due to the rhubarb.

Keep any extra cookies stored in the freezer to preserve their texture and freshness.

Nutrition Facts (per serving)

77	Calories
4g	Fat
9g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 25
Calories 77
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	12%
Cholesterol 17mg	6%
Sodium 79mg	3%
Total Carbohydrate 9g	3%
Dietary Fiber 0g	1%
Protein 1g
Potassium 83mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.