These cookies, friends, are fabulous. Tangy and sweet, the combo is nearly irresistable. I was hesitant to use rhubrarb in a cookie, but it was worth the risk.
Rhubarb Lemon Cookies – Adapted from PickleBums
- 1 stick + 5 T butter, softened
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 2 C white whole wheat flour
- 3/4 tsp. salt
- 3 tsp. baking powder
- 2 tsp. corn starch
- 1 C rhubarb
- 1 tsp. lemon zest
- 2 T lemon juice
- 1/2 T sugar
Add 1 C rhubarb and 1/2 T sugar to a bowl. Add in 1 tsp. lemon zest and 2 T lemon juice and allow the mixutre to sit while you make the dough. Then, preheat your oven to 350 degrees.
Cream together the softened butter (13 T), with 1/2 C brown and 1/2 C white sugar. Mix in 1 egg.
Next, mix together 2 C white whole wheat flour (measure just a little shy of 2 C), 3/4 tsp. sald, 3 tsp. baking powder and 2 tsp. corn starch.
Add these dry ingredients to the wet ones and stir until a stiff dough forms.
Add the rhubarb mixture to the dough and stir until combined.
Scoop out the dough and place 1 T balls onto a lightly greased cookie sheet. I love using ice cream scoopers to do this! The cookies do not spread too much, so you can easily get 12-16 on a cookie sheet.
Bake for 10-15 minutes in your 350 degree oven. Cookies will brown slightly around the edges, but will not get brown like your typical cookie. Do not overbake.
Cool and enjoy!