Rhubarb Ginger Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup finely chopped crystallized ginger
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup brown sugar
- ½ cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups finely chopped rhubarb
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.
- 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.
- Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.
- 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.
Source
Original recipe: View Original