Name: Rhubarb Ginger Cookies
Ingredients: 1.75 cups all-purpose flour; 0.5 cup finely chopped crystallized ginger; 1 teaspoon ground ginger; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 cup brown sugar; 0.5 cup unsalted butter, softened; 1 large egg, at room temperature; 1.5 teaspoons vanilla extract; 1.5 cups finely chopped rhubarb

Ingredients

1.75 cups all-purpose flour
0.5 cup finely chopped crystallized ginger
1 teaspoon ground ginger
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.25 teaspoon ground nutmeg
1 cup brown sugar
0.5 cup unsalted butter, softened
1 large egg, at room temperature
1.5 teaspoons vanilla extract
1.5 cups finely chopped rhubarb

Steps

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.
Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract, until thoroughly combined. Beat in flour mixture in two additions until just combined; fold in rhubarb.
Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.