Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease your baking tray or line it with parchment paper.
- Dice the rhubarb into small chunks and rinse fresh raspberries gently under cool water. If using frozen raspberries, allow them to thaw and drain excess water.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, approximately 3-4 minutes.
- Beat the egg and vanilla extract into the butter mixture until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the diced rhubarb and raspberries, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking tray, leaving space between each cookie.
Baking
- Bake in the preheated oven for approximately 20-25 minutes, or until edges are golden brown.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free option, use a plant-based butter substitute. Swap rhubarb for chopped apples or pears if desired. Keep an eye on the cookies in the last few minutes of baking to avoid over-browning. Avoid overmixing the dough after adding flour to prevent tougher cookies.