It’s rhubarb season! Yay! At the end of March, the beginning of April it’s finally back – my most favorite veggie: Rhubarb! As soon as I see these red/green stalks in supermarkets or at the farmer’s market, my mood is immediately better. Rhubarb makes the world a better place. Especially when used in cookies like these here: Rhubarb Raspberry Cookies. Those cookies are so good! We love them!
It’s the first time I have used rhubarb in cookies and I have to say it worked really well. If you cut them into small dice, you don’t have to cook them in advance and can use them raw in the dough. The ingredient I had some problems with was the raspberries. They go really well with the rhubarb, but raspberries (fresh or frozen) can be tricky in cookies…
I really love me some raspberries, but when baking they can be a bit bitchy occasionally. If you add them to a light and fluffy dough it’s all fine. If the dough is a bit tougher or you mix too much, the berries break up and bleed out into the dough and that can lead to a wet bake in the end. Well, and if you use frozen and thawed raspberries, it’s basically guaranteed they turn out… let’s say »not so good«. I learned that the hard way.
When I was testing the recipe I was using frozen raspberries at first because I did not have any fresh ones at home. The cookies were super delicious, but with all the juices from the thawed raspberries, the dough got quite soft and wet and also turned blue-ish (don’t know why). Well – fresh raspberries do not color the dough weirdly, but you still have to be careful not to mash the berries too much or liquids get out and the cookies will be very soft when baked. So keep that in mind.
Be gentle with the raspberries – they deserve it. Oh and let the dough cool down properly before baking it. That kind of cookie spreads a lot and cooling the dough helps a bit. In case they get too big, you can use a knife or spatula and push over spread cookies into a proper cookie shape – but that has to happen immediately when taken out of the oven. You basically only have a minute or so.
INGREDIENTS / ZUTATEN
(about 18 cookies)
2/3 cup (160g) butter, softened
3/4 cup (150g) brown sugar*
1/2 cup (100g) sugar (fine)*
1 medium egg
1 tsp. vanilla extract*
2 cups (260g) stronger all-purpose flour*
1 tsp. baking soda*
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (100g) rhubarb, diced
1 cup (100g) fresh raspberries (or frozen and thawed)
(etwa 18 Cookies)
160g weiche Butter
150g brauner Zucker*
100g Zucker (fein)*
1 Ei (M)
1 TL Vanille Extrakt*
260g Mehl (Type 550)*
1 TL Natron*
1/2 TL Backpulver
1/2 TL Salz
100g Rhabarber, fein gewürfelt
100g frische Himbeeren
DIRECTIONS / ZUBEREITUNG
1. Wash, peel and dice the rhubarb finely and set aside. Wash the raspberries and dry them.
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with baking soda, baking powder, and salt and then add to the mixing bowl and mix until just combined. Add the diced rhubarb and the raspberries and gently fold in – the more you crush the raspberries, the softer the dough gets, so work gently and quickly. Place in the fridge for about 1 hour.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons and place portions of dough with enough space in between on the baking sheet (about 6-8 cookies max.) – the cookies spread a lot. Bake them for about 12-15 minutes. Take the cookies out of the oven and let them cool down a bit on the baking sheet, then transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough. Because of the berries you should store the cookies in a cool place.
1. Den Rhabarber putzen, ggf. schälen und in kleine Würfel schneiden. Zur Seite stellen. Die Himbeeren waschen und trocknen.
2. Die Butter mit den beiden Zuckersorten in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Natron, Backpulver und Salz vermischen und dann zur Rührschüssel dazugeben und nur kurz unterrühren. Den gewürfelten Rhabarber und die Himbeeren dazugeben und sehr vorsichtig unterheben – je mehr die Himbeeren zermatschen, umso weicher wird der Teig. Für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem Eisportionierer oder Cookie Scoop Teigportionen mit genügend Abstand auf das Blech setzen (max. 6-8 Stück auf einmal) und dann für etwa 12-15 Minuten backen. Die Cookies aus dem Ofen holen und ein Weilchen auf dem Blech abkühlen lassen, bis man sie bewegen kann, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen. Wegen der Himbeeren sollte man die Cookies kühl lagern.
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Here is a version of the recipe you can print easily.
Print
XXL Rhubarb Raspberry Cookies
- Prep Time: 00:20
- Cook Time: 00:15
- Total Time: 01:45
- Yield: 18 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious cookies with fresh rhubarb and raspberries – sweet and tart at the same time. You want to bake those cookies all the time!
Ingredients
2/3 cup (160g) butter, softened
3/4 cup (150g) brown sugar*
1/2 cup (100g) sugar (fine)*
1 medium egg
1 tsp. vanilla extract*
2 cups (260g) stronger all-purpose flour*
1 tsp. baking soda*
1/2 tsp. baking powder
1/2 tsp. salt
1 cup (100g) rhubarb, diced
1 cup (100g) fresh raspberries (or frozen and thawed)
Instructions
1. Wash, peel and dice the rhubarb finely and set aside. Wash the raspberries and dry them.
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with baking soda, baking powder, and salt and then add to the mixing bowl and mix until just combined. Add the diced rhubarb and the raspberries and gently fold in – the more you crush the raspberries, the softer the dough gets, so work gently and quickly. Place in the fridge for about 1 hour.
3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons and place portions of dough with enough space in between on the baking sheet (about 6-8 cookies max.) – the cookies spread a lot. Bake them for about 12-15 minutes. Take the cookies out of the oven and let them cool down a bit on the baking sheet, then transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough. Because of the berries you should store the cookies in a cool place.
Notes
Happy baking!
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These are very good but mine were not very pretty. The fruit got mushy (I stirred it more since I had a huge blob of dough that had nothing in it, totally my fault and not the recipe), resulting in them being mushy. BUT they taste great.
What about using freeze dried raspberries??? And would it mess with the dough if i added white chocolate chips?! I’ve never seen or tried rhubarb cookies and super excited for this recipe!
These are divine. A pie- like cookie. The smell when baking, omg.