Rhubarb Ginger Cookies

This quick and easy rhubarb ginger cookies recipe features both ground and crystallized ginger with warm spices to create soft and buttery drop cookies.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 77 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon ground ginger
• 1 large egg, at room temperature
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup unsalted butter, softened
• 1.75 cups all-purpose flour
• 0.25 teaspoon ground nutmeg
• 0.5 cup finely chopped crystallized ginger
• 1.5 cups finely chopped rhubarb

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.

Step 3

Blend butter and brown sugar together in a large bowl with an electric blender until light and fluffy. Beat in egg and vanilla extract, until thoroughly combined. Add half flour mixture, and mix until just combined. Mix in remaining flour mixture until just combined; fold in rhubarb.

Step 4

Drop spoonfuls of 1 ½ tablespoon-sized dough 1 ½ inches apart onto the prepared baking sheets.

Step 5

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet briefly, 5 minutes, before removing to a wire rack to cool completely.