Description

Indulge in the delightful flavors of XXL Rhubarb Raspberry Cookies, a perfect combination of sweet and tart that will elevate any gathering or cozy afternoon at home. With fresh rhubarb and juicy raspberries folded into a buttery dough, each cookie is a burst of flavor that’s impossible to resist. These cookies not only satisfy your sweet tooth but also offer a delightful baking experience that’s easy for beginners and seasoned bakers alike. Perfect as a snack, dessert, or even breakfast with your favorite coffee, this recipe yields 18 large cookies, ideal for sharing or savoring later. Customize them with your favorite berries for an added twist!

Ingredients

Scale

2/3 cup butter (160g), softened
3/4 cup brown sugar (150g)
1/2 cup fine sugar (100g)
1 medium egg
1 tsp vanilla extract
2 cups stronger all-purpose flour (260g)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup rhubarb (100g), diced
1 cup fresh raspberries (100g)

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Instructions

Prepare the fruit: Wash and finely dice rhubarb; gently wash and dry raspberries.
Mix the dough: In a mixing bowl, cream together softened butter, brown sugar, and fine sugar until fluffy. Add egg and vanilla; mix well. In another bowl, combine flour, baking soda, baking powder, and salt. Gradually incorporate dry ingredients into wet mixture until just combined.
Fold in fruits: Gently fold in rhubarb and raspberries without crushing them too much. Chill dough for about an hour.
Bake: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Portion cookie dough onto the sheet, leaving space between each cookie. Bake for 12-15 minutes until golden brown around edges.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approximately 50g)
Calories: 220
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg