Thursday, June 2, 2016

Rhubarb Lemon Cookies


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!   

1 comment:

  1. I saw this on the PickleBums blog and thought that they looked good but was unsure of the conversions. Thank you for crediting the original recipe and making it comprehensive for me! I can't wait to try them!


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