Description

Indulge in the delightful flavors of XXL Rhubarb Raspberry Cookies, a perfect blend of sweet raspberries and tart rhubarb that creates a refreshing taste experience. These cookies are easy to whip up and ideal for any occasion—be it a family gathering, picnic, or simply enjoying with a cup of tea. Their vibrant colors and unique flavor profile make them irresistible, ensuring they become a seasonal favorite. With the option to freeze the dough or bake them fresh on demand, these cookies are as convenient as they are delicious. Get ready to bake a batch that will have everyone coming back for more!

Ingredients

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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) diced rhubarb
1 cup (100g) fresh raspberries

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Instructions

Prepare the fruit by washing and dicing rhubarb and gently rinsing raspberries.
In a mixing bowl, beat together softened butter and both sugars until fluffy. Add the egg and vanilla; mix well.
In another bowl, combine flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until just combined.
Carefully fold in diced rhubarb and raspberries without crushing them.
Chill the dough in the refrigerator for about 1 hour.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Scoop portions of dough onto the prepared sheet, leaving space between each cookie.
Bake for 12-15 minutes until golden around the edges but soft in the center.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (45g)
Calories: 210
Sugar: 12g
Sodium: 75mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg