It’s rhubarb season! Yay! 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 on the farmers market, my mood is immediately better. Rhubarb makes the world a better place. Especially when used in cookies like these here: Rhubarb Raspberry Cookies. So good! ;)
It’s the first time I am using rhubarb in cookies and I have to say it worked really well. If you cut them into small dices, you don’t have to cook them in advance and use them raw in the dough. The ingredient I had some problems with were 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 bitchy sometimes. 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 at the end. If you use frozen and thawed raspberries, it’s basically guaranteed to end up… 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 cause 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 (dunno 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
2/3 cup (160g) butter, softened
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 cups (260g) 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)
160g weiche Butter
150g brauner Zucker
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
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 gentle and quick. Place in the fridge for about 1 hour.
3. Preheat the oven to 350°F (180°C). 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 (between 6-8 max.) – the cookies spread a lot. Bake for 12-15 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough. The cookies can be stored in the fridge up to three days.
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) 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) und dann für 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.
Here is a version of the recipe you can print easily.Print
Delicious cookies with fresh rhubarb and raspberries – sweet and tart at the same time.
Keywords: rhubarb, raspberries, cookies, spring