Description
Brown Sugar Rhubarb Cookies are soft and chewy with lightly crisp edges. Brown sugar adds rich caramel flavor while fresh rhubarb brings a subtle tart bite. These easy cookies come together in about 10 minutes and bake in just 12 to 14 minutes, making them a perfect homemade dessert for rhubarb season.
Ingredients
1 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup finely diced rhubarb
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Cream together the brown sugar, softened butter, vanilla extract, and egg until smooth and fluffy.
3. Mix in the flour, cinnamon, salt, baking soda, and baking powder until a soft dough forms.
4. Gently fold in the finely diced rhubarb until evenly distributed.
5. Scoop the dough into 1-inch balls and place them slightly apart on the prepared baking sheet.
6. Bake for 12 to 14 minutes until the edges are lightly golden and the centers are set.
7. Let the cookies rest briefly on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
If the rhubarb contains excess moisture, add a small amount of extra flour and extend baking time slightly.
Store cookies in an airtight container at room temperature for up to 3 days.
Freeze fully cooled cookies in a sealed container or freezer bag for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 to 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 106
- Sugar: 9 g
- Sodium: 116 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 16 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 18 mg