Rhubarb Cookies

Name: Rhubarb Cookies
Prep time: 25 min
Cook time: 40 min
Total time: 190 min
Ingredients: 2 cups uncooked rolled oats; 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon ground ginger; 0.13 teaspoon ground nutmeg; 1 cup salted butter, softened; 1.25 cups white sugar; 2 large eggs; 1.5 cups chopped fresh rhubarb; 0.5 cup minced crystallized ginger

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These rhubarb cookies have a very nice salty/sweet/tangy/spicy balance from the salted butter, rhubarb, and ginger. Crystallized ginger adds a little bit of chewiness to the cookie along with the oats.

Recipe by Liv Dansky

Published on September 14, 2022

Prep Time:

25 mins

Cook Time:

40 mins

Additional Time:

2 hrs 5 mins

Total Time:

3 hrs 10 mins

Servings:

32

Yield:

32 cookies

Jump to Nutrition Facts

Ingredients

2 cups uncooked rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup salted butter, softened
1 ¼ cups white sugar
2 large eggs
1 ½ cups chopped fresh rhubarb
½ cup minced crystallized ginger

Directions

Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds. Stir in rhubarb and crystallized ginger.
Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
Scoop dough (about 1 1/2 tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes. Remove from oven and let cool on baking sheets, about 5 minutes. Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.

Cook's Notes:

Fresh or frozen rhubarb will work here.

For an optional lemon glaze/icing: stir together 1 cup powdered sugar, 1 to 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Drizzle on top of cookies; let sit for 5 minutes to harden. Makes 1/3 cup.

Nutrition Facts (per serving)

139	Calories
7g	Fat
19g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 139
% Daily Value *
Total Fat 7g	8%
Saturated Fat 4g	19%
Cholesterol 27mg	9%
Sodium 86mg	4%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	3%
Protein 2g
Potassium 87mg	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.