Tangy and Sweet Pecan Rhubarb Cookies

These Pecan Rhubarb Cookies are the perfect combination of tangy and sweet. Made with fresh rhubarb and crunchy pecans, these cookies are a delicious treat for any occasion.

Photo byMaria's Mixing Bowl

Rhubarb is a tart and tangy vegetable that is often used in baking. It is most commonly found in desserts, such as pies, but can also be used in savory dishes. And, you will love it in these homemade rhubarb cookies.

Photo byMaria's Mixing Bowl

❤️ Why You’ll Love This Recipe

• You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
• These cookies are a little different than your typical cookie, but it’s still just as delicious.
• Plus, they are great for any occasion or for just when you are craving something sweet.

🛒Ingredients

Pick up these simple ingredients the next time you are at the grocery store so that you can whip up a batch of these pecan rhubarb cookies to share with your family and friends.

Photo byMaria's Mixing Bowl

• ½ cup brown sugar
• ½ cup sugar
• ½ cup butter softened
• 1 egg
• 1 teaspoon vanilla
• 1 ¾ cups flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ⅓ cup chopped pecans
• 1 cup finely chopped fresh rhubarb

🔪 How to Make Pecan Rhubarb Cookies

This is a quick overview of the steps that are needed to make this homemade cookie recipe. You can find the full list of instructions here.

In a large bowl cream together the butter, and sugars until light and fluffy. Then add in the egg and vanilla.

Next, add the flour, salt, baking powder, baking soda, and cinnamon to the wet ingredients.

Fold in the chopped pecans and diced rhubarb until mixed. Chill the dough for an hour.

Scoop into balls and place on the cookie sheet, and then bake in a 350 degree preheated oven for 12-14 minutes or until golden brown.

🥄 Equipment

This is a quick look at the equipment that you will need to make this recipe:

• large mixing bowl
• electric mixer
• cookie scoop
• cookie sheets

🥫 Storage

Storage – Store the leftover cookies in an airtight container at room temperature for up to three days.

Freezing – To freeze already baked cookies, let them cool completely before placing them in a single layer in an airtight container or bag. They can be stored in the freezer for up to three months.

Serve With

These cookies go well with a tall glass of milk or a cup of your favorite coffee or tea. You can also enjoy one of them as an afternoon snack or with your favorite meal such as this Cobb Salad with Chicken.

💭 Tips

Here are a few tips that you can use to ensure that these cookies turn out perfectly for you when you make them.

• When baking cookies, we recommend that you use room-temperature ingredients so that you get a smooth dough.
• We like to line our baking sheets with parchment paper, this helps prevent the bottom of the cookies from overcooking.
• Using a cookie scoop is optional, however, it will help you get even-sized cookies.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Do I need to peel the rhubarb?

No, you don’t have to peel the rhubarb unless it is tough, then you will want to peel it.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb however we recommend that you thaw and dry it first, so that it doesn’t water down your cookie dough.

Photo byMaria's Mixing Bowl

🍽 More Cookie Recipes

Do you enjoy cookies? If so, try these delicious recipes:

• Crunchy Chocolate Chip Cookies
• Chocolate Chip Snowball Cookies
• Copycat Lofthouse Cookies