Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and filled with the tart brightness of rhubarb balanced by the rich flavor of brown sugar. A perfect treat for spring and summer!
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 (additional as needed)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, beat together the brown sugar, softened butter, vanilla extract, and egg until creamy.
- Mix in the flour, cinnamon, salt, baking soda, and baking powder until a dough forms.
- Fold in the diced rhubarb.
- Using a 1-inch cookie scoop, drop the dough onto a parchment-lined baking sheet.
- Bake for 12-14 minutes or until the cookies are golden and baked through.
- Allow the cookies to cool on the sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- Make sure the rhubarb is finely diced to ensure even distribution and texture.
- Adjust flour slightly if dough seems too sticky due to moisture from rhubarb.
- Cookies can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
