Rhubarb Filled Cookies
Delightfully tangy and irresistibly sweet, Rhubarb Filled Cookies are the perfect treat for any occasion. These soft, buttery cookies feature a luscious homemade rhubarb filling made from fresh diced rhubarb, gently cooked down to a jam-like consistency. Each cookie is crafted with a thumbprint indentation, cradling the vibrant filling and offering the perfect balance of flavors in every bite. With a tender dough lightly sweetened with a mix of granulated and brown sugar, these cookies boast a rich, melt-in-your-mouth texture. Easy to make with simple ingredients and ready in under an hour, they’re a show-stopping dessert that’s ideal for spring gatherings, afternoon tea, or as a unique gift for rhubarb lovers. Perfectly golden and bursting with seasonal flavor, these cookies will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups (diced) Rhubarb
- 0.75 cups Granulated sugar (for filling)
- 2 tablespoons Water
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar (for dough)
- 0.25 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
Instructions
Prepare the rhubarb filling: In a medium saucepan, combine the diced rhubarb, 3/4 cup granulated sugar, and water. Heat over medium heat and stir occasionally until the rhubarb softens and breaks down into a jam-like consistency, about 10 minutes. Remove from heat and allow to cool completely.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
Fill each indentation with a small spoonful of the cooled rhubarb filling.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your tangy-sweet Rhubarb Filled Cookies!
Nutrition Facts
Calories |
3161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 531.2 g | 193% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 377.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 480 mg | 37% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
