Imagine biting into a soft, buttery cookie where the sweetness of white chocolate perfectly complements the tartness of fresh rhubarb and strawberries. It’s a taste of summer in every bite! The lemon zest adds a refreshing citrus note, while the hint of almond extract gives the cookies a unique depth of flavor. What I love most about this recipe is its versatility. You can easily tweak it by adding nuts for an extra crunch or using dried fruits when fresh ones are out of season.
These cookies are perfect for any occasion—be it a summer picnic, a cozy tea party, or just a delightful treat to enjoy with a cup of coffee. They also make for a lovely homemade gift, wrapped in a pretty box or jar. Trust me, once you try these, they’ll become a staple in your baking repertoire.
As you embark on making these White Chocolate Strawberry Rhubarb Cookies, remember that the key is to not overbake them. The cookies should look slightly underdone when you take them out of the oven, as they will continue to set while cooling. This ensures they remain soft and chewy, with every bite bursting with flavor.
I hope you enjoy baking and savoring these cookies as much as I do. They are a testament to the joy of combining simple, fresh ingredients to create something truly special.
How to Make White Chocolate Strawberry Rhubarb Cookies
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Ingredients:
- 1/2 cup strawberries, halved and sliced
- 1/2 cup unsalted butter, room temperature
- 1 cup white chocolate chunks
- 1 1/2 cups all-purpose flour
- 1 egg, room temperature
- 1/4 cup white sugar
- 1/2 cup dark brown sugar, packed
- 1/2 cup rhubarb, halved and thinly sliced
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons corn starch
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Directions:
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, mix together the flour, sea salt, baking soda, and corn starch.
In a large bowl, cream the room temperature butter with the white and dark brown sugars until smooth. Add the lemon zest, egg, vanilla extract, and almond extract, mixing until well blended.
Gradually combine the flour mixture with the butter mixture until fully integrated.
Gently fold in the white chocolate chunks, sliced strawberries, and rhubarb.
Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
After chilling, scoop out 2-tablespoon-sized balls of dough and place them on the prepared baking sheet.
Bake for 10-15 minutes, ensuring not to overbake. The cookies should appear slightly underdone when you remove them, as they will set while cooling.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQs:
1. Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can use frozen strawberries and rhubarb for this recipe. However, you should thaw and drain them thoroughly to remove excess moisture. Otherwise, the extra liquid can affect the texture of the cookies.
2. What can I use as a substitute for almond extract?
If you don’t have almond extract, you can substitute it with an equal amount of additional vanilla extract. Alternatively, you can use a small amount of another nut extract, like hazelnut or pecan, to add a different flavor profile.
3. How do I prevent the cookies from spreading too much while baking?
To prevent the cookies from spreading too much, make sure to chill the dough for at least 30 minutes before baking. Additionally, using a silicone baking mat or parchment paper can help control the spread. Finally, ensure your butter is not overly softened.
4. Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend. Ensure the blend includes a binding agent like xanthan gum for the best results. Moreover, you might need to adjust the baking time slightly.
5. How should I store these cookies to keep them fresh?
To keep the cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
White Chocolate Strawberry Rhubarb Cookies
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter room temperature
- 1 tablespoon lemon zest
- 1/2 cup rhubarb halved and thinly sliced
- 1/2 cup strawberries halved and sliced
- 1 cup white chocolate chunks
- 2 teaspoons corn starch
- 1/2 cup dark brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 350˚F and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, combine flour, sea salt, baking soda, and corn starch.
- In a large bowl, cream together the room temperature butter and sugars until smooth. Then, add in the lemon zest, egg, and extracts, mixing until well combined.
- Gradually stir the flour mixture into the sugar mixture until fully incorporated.
- Gently fold in the white chocolate chunks, sliced strawberries, and thinly sliced rhubarb.
- Cover the bowl with plastic wrap and let the dough chill in the fridge for about 30 minutes.
- Once chilled, scoop out balls of dough, each about 2 tablespoons, onto the prepared baking sheet.
- Bake the cookies for 10-15 minutes, making sure not to overcook. They should look slightly underdone when you take them out, as they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
