Brown Sugar Rhubarb Cookies with Ginger
A chewy, caramelized cookie base with tangy rhubarb and ginger
Servings 12
Ingredients
- 2 sticks butter
- 1 tbsp fresh ginger
- 2 1/2 cups AP Flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp fine salt
- 1 1/4 cup brown sugar
- 1/3 cup white sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups thick chopped rhubarb + long sliced rhubarb pieces
- 1/3 cup Demerara sugar
Instructions
- Cook butter in a medium saucepan over medium heat until butter is bubbly, golden/amber colored and caramelized. Remove from heat and stir in fresh ginger.
- While butter cools, sift flour, ginger, cinnamon, baking soda, and salt into another large bowl.
- Transfer butter to the bowl of a stand mixer. Mix with brown sugar and white sugar with a paddle attachment until combined. Preheat oven to 375 °F.
- Add the vanilla and 2 eggs, one at a time, and mix until cohesive. It should become the consistency of cake batter.
- Lastly, add the flour mixture and chopped rhubarb pieces and mix until a dough forms.
- Scoop large balls of cookie dough onto a parchment lined baking sheet with an ice cream scoop. Top with a little sea salt and Demerara sugar, as well as 2-3 slices of rhubarb.
- Bake for 16-20 minutes, until golden brown.
Notes
- For an extra zing of ginger, add a little chopped candied ginger to your recipe.
- These would make amazing ice cream sandwiches - freeze them and add a scoop of strawberry/vanilla/cinnamon ice cream between cookies.
- These are best if you let them cool for a couple hours after baking.