Lemon and Rhubarb Cookies

Whip up a batch of these lemon and rhubarb cookies, they make the perfect thank you gift!

When we moved from the inner suburbs of a big city to ten acres in the country one of the big changes was our neighbors.

We no longer live so close to our neighbors that we can hear them fart in the shower (true story!). We now have horses for neighbors on one side, and the nosiest neighbors we have are the cows in the paddock out the back who dance and sing to the full moon (also a true story).

We do have some people neighbors though, and they are just lovely.

They fed me sausage sangers when I was in early labour with my middle child, and now they take him for rides on their little quad bike. They are always dropping in with little gifts for our kids, despite the fact that they have grand kids of their own to shower with gifts.

They gave our kids chocolate bunnies for Easter and they gave us adults a bottle of their amazing homegrown lemon olive oil, yum! So on the weekend we decided it was time we dropped in with a little gift for them… Lemon and Rhubarb Cookies.

These cookies are soft and buttery and oh so lemony, and while they are fancy enough to give as a gift, the kids love them too, plus they are easy to make!

Lemon and Rhubarb Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Ingredients

• 185 grams of softened butter
• 1/2 cup of brown sugar
• 1/2 cup of sugar
• 1 egg
• 2 cups of self raising flour
• 2 tsp corn flour (corn starch)
• 1 cup of rhubarb chopped
• the zest of two medium lemons
• 2 tbs lemon juice
• 1/2 tbsp sugar extra

Instructions

Preheat your oven to 180 degrees Celsius.

Chop the rhubarb into small pieces and place into a small bowl. Add the extra 1/2 table spoon of sugar, the lemon zest (use more or less depending on how lemony you like your cookies), and lemon juice to the chopped rhubarb, mix well and allow to sit for a little while.

Cream butter and sugars, then add the egg and mix well.

Fold in flour and corn flour and then stir through rhubarb mixture.

Place table spoons (or bigger!) of dough on well greased trays and cook for 10-15 minutes.

These cookies will not brown, they stay very blonde. When you see them starting to go slightly brown around the edges, take them out, or they will be crumbly not soft and chewy.

 

Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.

Do you need a thank you card to go with the cookies?

I often print out the word ‘thank you’ for my kids to colour in when we need a quick thank you card, which is exactly what I did on the weekend to go with the cookies, and then I turned it into a free printable, in case you need a quick thank you card too.

You can download the free printable colour in thank you card here.

Just download the pdf file, print it out, cut where indicated, and get the kids to colour it in for a gorgeous, personalised, kid-made, thank you!

This printable is an A4 sized pdf file, you will need a pdf reader such as adobe acrobat to open it. If you are printing on US ‘letter sized’ paper be sure to select ‘fit’ or ‘shrink to fit’ from your printer options.

Please remember that the printables at picklebums.com are for personal use only, you may not sell, share, or link directly to these files.

What is your favourite ‘thank you cookie’?

 
Looking for more ‘thank you’ cookies? These cookie recipes would also make great thank you gifts…