Homemade Rhubarb Drop Cookies

• 1 cup diced rhubarb
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: 1/2 teaspoon cinnamon for added spice

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
5. Gradually add the dry ingredients to the creamed mixture, mixing until well combined.
6. Fold in the diced rhubarb.
7. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 110 kcal per cookie |