Strawberry Rhubarb Cookies

At this time of the year I’m seeing a lot of pies and crisps that use up the seasonal bounty of rhubarb.  Here I tried something different.  Cookies.

Yields 36 cookies

Strawberry Rhubarb Cookies
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Ingredients

  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup rhubarb chopped
  • 1 cup strawberries, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda and salt
  3. In another mixing bowl cream together the butter and both sugars.
  4. Beat in the egg and vanilla.
  5. Mix in the dry ingredients.
  6. Carefully fold in the rhubarb and strawberries.
  7. Drop by the tablespoonfuls onto your prepared pan.
  8. Bake for 10-12 minutes or until beginning to brown.
Recipe Type: Dessert
7.6.4
254

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
In a large bowl combine the flour, baking soda and salt. In another mixing bowl cream together the butter and both sugars.

Strawberry Rhubarb Cookies from The Tasty Gardener

Beat in the egg and vanilla.

Strawberry Rhubarb Cookies from The Tasty Gardener

Mix in the dry ingredients.

Strawberry Rhubarb Cookies from The Tasty Gardener

Carefully fold in the rhubarb and strawberries.

Strawberry Rhubarb Cookies from The Tasty Gardener

 

Strawberry Rhubarb Cookies from The Tasty Gardener

Drop by the tablespoonfuls onto your prepared pan. The dough will be very sticky.  You can place it in the fridge for an hour to make it easier to work with.

Bake for 10-12 minutes or until beginning to brown.

Strawberry Rhubarb Cookies from The Tasty Gardener

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Comments

  1. very very soft, could barely pick up even after a long cooling off period. What did I do
    • Rosalind Kellett says:
      It seems you would need to bake the cookies for a longer period of time to make them crisp; also maybe more flour is needed in the recipe. That's my opinion but I will be baking these for the first time tonight so I'll see how mine turn out. They look lovely! From Granny Ros
  2. Mine were way too soft also. Cooked longer - approx. 12-14 min. And added more flour - that made them not flatten out so bad. Too sweet for my taste.

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