Description
Brown Sugar Rhubarb Cookies are a chewy, sweet-tart dessert made with pantry staples and fresh rhubarb. This easy recipe is a delicious way to showcase seasonal produce. Try it now and enjoy a new take on homemade cookies!
Ingredients
1 cup light brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup finely diced fresh rhubarb
Instructions
Preheat Your Oven: Begin by heating your oven to 375°F (190°C) and line a baking tray with parchment paper.
Cream the Wet Ingredients: In a large mixing bowl, beat together the brown sugar and softened butter until light and fluffy. Add the vanilla extract and egg, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder.
Combine Ingredients: Slowly mix the dry ingredients into the wet mixture until a soft, cohesive dough is formed.
Fold in Rhubarb: Gently fold the finely diced rhubarb into the dough, ensuring even distribution.
Shape and Bake: Use a 1-inch cookie scoop or tablespoon to form dough balls and place them on the prepared baking sheet, leaving about 2 inches of space between each. Bake for 12 to 14 minutes, or until the edges are a light golden brown.
Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
If your rhubarb is especially juicy, pat it dry before mixing to prevent excess moisture. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 14 minutes