Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and full of tangy-sweet flavor thanks to fresh diced rhubarb and rich brown sugar. A unique seasonal twist on a classic cookie!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh rhubarb, finely diced (patted dry with paper towel)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients just until incorporated. Avoid overmixing.
- Gently fold in the finely diced rhubarb. Be sure it’s patted dry to avoid excess moisture.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh rhubarb for the best flavor and texture.
- Patting the rhubarb dry helps prevent soggy cookies.
- Don’t overmix the dough—this keeps the cookies soft and tender.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: Brown Sugar Rhubarb Cookies, Rhubarb Cookies, Brown Sugar Pop Tart Cookies, Cookies, Rhubarb