Description
These Brown Sugar Rhubarb Cookies are a delightful treat with a perfect balance of sweet and tangy flavors. Soft, chewy, and packed with fresh rhubarb, they are a wonderful springtime indulgence.
Ingredients
Scale
Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup finely chopped fresh rhubarb
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined.
- Add rhubarb and nuts: Gently fold in the chopped rhubarb and nuts if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a slightly sweeter cookie, sprinkle tops with turbinado sugar before baking.
- These cookies are soft and chewy, best enjoyed within a couple of days or stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
