why make this recipe
XXL Rhubarb Raspberry Cookies are a delightful treat that combines the tangy flavor of rhubarb with the sweetness of fresh raspberries. These cookies are perfect for those who love a bit of fruit in their desserts. They are big, chewy, and loaded with flavor, making them a fantastic snack or dessert for any occasion. Plus, they are easy to make, so you can whip up a batch in no time!
how to make XXL Rhubarb Raspberry Cookies
Ingredients :
- 2/3 cup (160g) butter, softened
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) fine sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (100g) rhubarb, diced
- 1 cup (100g) fresh raspberries (or frozen and thawed)
Directions :
- Prepare the fruit by washing and dicing the rhubarb, and gently drying the raspberries.
- In a mixing bowl, beat together the softened butter and both sugars until light and fluffy. Add the egg and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Carefully fold in the diced rhubarb and raspberries without crushing them too much.
- Chill the dough for at least one hour.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until golden around the edges.
- Allow the cookies to cool on the sheet before transferring them to a wire rack.
how to serve XXL Rhubarb Raspberry Cookies
These cookies can be enjoyed warm or at room temperature. Serve them alongside a cup of tea or coffee for a cozy treat. They also make a great addition to a picnic or dessert table. For an extra special touch, you could drizzle some icing over the cookies or serve them with a scoop of vanilla ice cream.
how to store XXL Rhubarb Raspberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure they are completely cooled before sealing them in a freezer-safe bag or container. They will last in the freezer for up to three months.
tips to make XXL Rhubarb Raspberry Cookies
- Make sure your butter is softened, not melted, for the best texture.
- Don’t overmix the dough after adding the dry ingredients; this will help keep the cookies tender.
- If using frozen raspberries, ensure they are thawed and well-drained to prevent excess moisture in the dough.
- For added flavor, consider adding a teaspoon of lemon zest to the mixture.
variation
You can experiment with other fruits such as strawberries or blueberries in place of the rhubarb and raspberries. Mixing in some chopped nuts or white chocolate chips can also add a nice twist to the flavor.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture.
2. How do I know when the cookies are done?
The cookies are done when they are golden brown around the edges. They will look slightly underbaked in the center but will continue to cook on the baking sheet as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking the cookies. Just allow it to soften slightly at room temperature before scooping and baking.
XXL Rhubarb Raspberry Cookies
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cookies combining tangy rhubarb with sweet raspberries, perfect for snacks or dessert.
Ingredients
- 2/3 cup (160g) butter, softened
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) fine sugar
- 1 medium egg
- 1 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (100g) rhubarb, diced
- 1 cup (100g) fresh raspberries (or frozen and thawed)
Instructions
- Prepare the fruit by washing and dicing the rhubarb, and gently drying the raspberries.
- In a mixing bowl, beat together the softened butter and both sugars until light and fluffy. Add the egg and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Carefully fold in the diced rhubarb and raspberries without crushing them too much.
- Chill the dough for at least one hour.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes until golden around the edges.
- Allow the cookies to cool on the sheet before transferring them to a wire rack.
Notes
For a special touch, you can drizzle icing over the cookies or serve them with vanilla ice cream.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
