Description
Soft and chewy Brown Sugar Rhubarb Cookies with buttery brown sugar flavor, warm cinnamon, and tart rhubarb pieces in every bite.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup finely diced fresh rhubarb
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Wash the rhubarb, trim the stalks, dice it into small 1/4-inch pieces, and pat it dry.
- Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Beat the softened butter and packed light brown sugar in a large bowl until creamy.
- Add the egg and vanilla extract, then mix until smooth.
- Add the dry ingredients to the wet ingredients in two additions, stirring just until combined.
- Fold in the diced rhubarb gently with a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until the edges look set and the bottoms turn lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
Notes
- Use only rhubarb stalks, never rhubarb leaves.
- Pat fresh or thawed rhubarb dry before adding it to the dough.
- Do not overbake; the centers should look soft when the cookies leave the oven.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 8
- Sodium: 58
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 18