Go Back
–+ servings
XXL Rhubarb Raspberry Cookies

XXL Rhubarb Raspberry Cookies for Your Sweet Spring Cravings

Indulge in XXL Rhubarb Raspberry Cookies, the perfect spring treat that combines rhubarb and raspberries for a sweet and tart delight.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 160 g Unsalted Butter Adds moisture and richness; margarine can be used as a dairy-free substitute.
  • 150 g Brown Sugar Provides depth of flavor and moisture; light brown sugar is a good alternative.
  • 100 g Granulated Sugar Offers sweetness and aids in browning; coconut sugar can replace it for a lower glycemic index.
  • 1 medium Egg Binds the ingredients together; for a vegan option, use a flax egg instead.
  • 1 tsp Vanilla Extract Enhances flavor; pure vanilla is preferred but imitation works too.
  • 260 g All-Purpose Flour Provides structure; substitute with a gluten-free flour mix if desired.
  • 1 tsp Baking Soda Leavening agent that helps cookies rise; baking powder can be used as an alternative.
  • 0.5 tsp Baking Powder Works with baking soda for lift; can be omitted if only using baking soda.
  • 0.5 tsp Salt Balances sweetness and enhances flavors.
For the Fruit Filling
  • 100 g Rhubarb Adds tartness and moisture; use fresh for best results as frozen can affect texture.
  • 100 g Fresh Raspberries Provides juicy sweetness; replace with freeze-dried for a different texture, using less to avoid excess liquid.

Equipment

  • Mixing bowl
  • Electric mixer
  • Whisk
  • Cookie scoop
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Begin by washing, peeling, and dicing the rhubarb into small pieces. Gently rinse the raspberries and pat them dry with a paper towel.
  2. In a large mixing bowl, cream together the softened unsalted butter with brown sugar and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  3. Add one medium egg and one teaspoon of vanilla extract to the bowl and mix for 1-2 minutes until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients and mix on low speed until just combined.
  5. Gently fold in the diced rhubarb and fresh raspberries into the cookie dough.
  6. Transfer the cookie dough to a covered bowl and refrigerate for about 1 hour.
  7. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  8. Once chilled, use a cookie scoop to portion out the dough, placing them about 2 inches apart on the baking sheet.
  9. Bake for 12-15 minutes, until the edges are golden and the centers are set but still soft.
  10. Let the cookies sit on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 4mgCalcium: 10mgIron: 0.6mg

Notes

For best results, use fresh ingredients and be gentle when incorporating the fruit. Store in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!