Rhubarb Ginger Cookies
Description
This quick and easy rhubarb ginger cookies recipe features both ground and crystallized ginger with warm spices to create soft and buttery drop cookies.
Ingredients
•
1 3/4 cups all-purpose flour
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1/2 cup finely chopped crystallized ginger
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1 teaspoon ground ginger
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 cup brown sugar
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1/2 cup unsalted butter, softened
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1 large egg, at room temperature
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1 1/2 teaspoons vanilla extract
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1 1/2 cups finely chopped rhubarb
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2
Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.
3
Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract, until thoroughly combined. Beat in flour mixture in two additions until just combined; fold in rhubarb.
4
Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.
5
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.