Description
Delicious soft Rhubarb Raspberry Cookies with sweet and tart flavors, perfect for summer baking.
Ingredients
Scale
- 2/3 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rhubarb, diced
- 1 cup raspberries
Instructions
- Wash, peel, and dice the rhubarb finely and prepare raspberries
- Mix butter and sugars until light and fluffy
- Add egg and vanilla extract and mix well
- Combine flour, baking soda, baking powder, and salt
- Mix dry ingredients into wet ingredients until just combined
- Gently fold in rhubarb and raspberries
- Chill dough for 1 hour
- Preheat oven to 350°F and line baking sheet
- Scoop dough with space between cookies
- Bake for 12 to 15 minutes
- Cool on baking sheet then transfer to rack
Notes
- Chill dough to prevent spreading
- Handle raspberries gently to avoid excess moisture
- Store cookies in a cool place due to fresh fruit
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: United States
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 25