Description
Brown Sugar Rhubarb Cookies blend the sweet warmth of brown sugar with the tangy zest of fresh rhubarb, creating a delightful treat that’s perfect for any occasion. These cookies strike a pleasing balance between chewy and crispy, making them irresistible alongside a cup of tea or as a sweet snack during the day.
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 cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup finely diced rhubarb
Instructions
Preheat oven to 375°F.
In a large bowl, beat together brown sugar, butter, vanilla extract, and egg with an electric mixer until creamy.
Add flour, cinnamon, salt, baking soda, and baking powder to the bowl. Beat until a dough forms.
Stir in the rhubarb.
Using a 1-inch cookie scoop, form dough into balls and place on a parchment-lined baking sheet.
Bake for 12-14 minutes or until cookies are baked through and lightly golden.
Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Rhubarb Preparation: If using frozen rhubarb, ensure it is thawed and excess moisture is drained to avoid soggy cookies.
- Texture Adjustments: For a crisper cookie, leave them in the oven for an additional 1-2 minutes. For chewier cookies, ensure they are slightly underbaked and allowed to set on the baking sheet.
- Storage: Store cookies in an airtight container at room temperature to keep them fresh for up to three days. For longer storage, freeze them for up to a month.
- Allergy Advice: For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Adjust the amount if necessary to achieve the right dough consistency.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 106 kcal