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

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.

Step 4

Drop dough by 1 ½ tablespoonfuls spaced 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 sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.