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Rhubarb Raspberry Cookies

Rhubarb Raspberry Cookies

Enjoy the delightful flavors of Rhubarb Raspberry Cookies, a perfect balance of sweet and tart in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Sweets
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 160 g Butter softened for a creamy texture
  • 150 g Brown Sugar for rich sweetness
  • 100 g Granulated Sugar balances flavors
  • 1 medium Egg binds the ingredients
  • 1 tsp Vanilla Extract adds warmth and depth
  • 260 g All-Purpose Flour essential for structure
  • 1 tsp Baking Soda helps cookies rise
  • 0.5 tsp Baking Powder ensures light texture
  • 0.5 tsp Salt enhances sweetness
For the Fruit Filling
  • 100 g Rhubarb diced for tartness
  • 100 g Fresh Raspberries sweet-tart balance

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • whisk
  • spoons

Method
 

How to Make Rhubarb Raspberry Cookies
  1. Preheat the oven to 350°F (175°C).
  2. Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. Combine the all-purpose flour, baking soda, baking powder, and salt in another bowl.
  5. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  6. Fold in the diced rhubarb and fresh raspberries.
  7. Spoon dollops of the dough onto a prepared baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes, until the edges are golden brown.
  9. Cool on a wire rack for a few minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

For an extra touch, dust with powdered sugar before serving.

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