Soft Lemon Rhubarb Sugar Cookies
These cookies combine the tartness of rhubarb with the brightness of lemon for a soft and chewy treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup finely chopped fresh rhubarb
For Dusting (Optional)
- ¼ cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice. Gradually mix in the dry ingredients and fold in the chopped rhubarb.
- Drop tablespoons of dough onto the prepared baking sheet. Bake for 12-15 minutes or until the edges are golden. Let cool before dusting with powdered sugar if desired.
Notes
Store cookies in an airtight container for up to a week.