Brown Sugar Rhubarb Cookies
These Brown Sugar Rhubarb Cookies perfectly balance the tartness of fresh rhubarb with the deep, caramel-like sweetness of brown sugar. They are soft and chewy in the center with slightly crisp edges, making them a delightful treat.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamo
- 1 cup fresh rhubarb, diced into ¼-inch pieces
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and packed 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.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the diced rhubarb pieces.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Use fresh, firm rhubarb stalks for the best results. Pat diced rhubarb dry to prevent sogginess. Store cookies in an airtight container at room temperature for up to one week.