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!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 3

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.

Step 4

Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 7

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing about 2 inches apart.

Step 8

Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.

Step 9

Fill each indentation with a small spoonful of the cooled rhubarb filling.

Step 10

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Step 11

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.

Step 12

Serve and enjoy your tangy-sweet Rhubarb Filled Cookies!

Nutrition Facts

Serving size	1181.2 grams (1181.2g)

Amount per serving	% Daily Value*
Calories	3161

Total Fat 106.60g	137%
Saturated Fat 63.30g	317%
Polyunsaturated Fat 2.40g
Cholesterol 478mg	159%
Sodium 980mg	43%
Total Carbohydrate 531.20g	193%
Dietary Fiber 12.60g	45%
Total Sugars 377.70g
Protein 30.20g	60%

Vitamin D 112IU	561%
Calcium 480mg	37%
Iron 11mg	61%
Potassium 1500mg	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.

Source of Calories

Fat: 29.9%

Protein: 3.8%

Carbs: 66.3%