Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and slightly tart with a rich molasses-like flavor from brown sugar. A delightful twist on classic cookies, perfect for spring and early summer baking.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely chopped fresh rhubarb
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped rhubarb and nuts, if using.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, crisp rhubarb for best texture and flavor.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Can be stored in an airtight container for up to 4 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: rhubarb cookies, brown sugar cookies, spring dessert, fruit cookies, chewy cookies