Name: Rhubarb Ginger Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 25
Ingredients: All-purpose flour - 1 ¾ cups; Finely chopped crystallized ginger - ½ cup; Ground ginger - 1 teaspoon; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Unsalted butter, softened - ½ cup; Brown sugar - 1 cup; Egg, at room temperature - 1 large; Vanilla extract - 1 ½ teaspoons; Finely chopped rhubarb - 1 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Ginger Cookies

1. All-purpose flour - 1 ¾ cups

2. Finely chopped crystallized ginger - ½ cup

3. Ground ginger - 1 teaspoon

4. Baking powder - ½ teaspoon

5. Baking soda - ½ teaspoon

6. Salt - ½ teaspoon

7. Ground nutmeg - ¼ teaspoon

8. Unsalted butter, softened - ½ cup

9. Brown sugar - 1 cup

10. Egg, at room temperature - 1 large

11. Vanilla extract - 1 ½ teaspoons

12. Finely chopped rhubarb - 1 ½ cups

How to cook deliciously - Rhubarb Ginger Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. Stage

Whisk together flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg in a bowl until well combined.

3. Stage

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.

4. Stage

Scoop out 1 1/2 tablespoon-sized balls of dough and place them on the prepared baking sheet 1 1/2 inches apart.

5. Stage

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.