Brown Sugar Rhubarb Cookies
These cookies beautifully balance sweet and tangy flavors, combining brown sugar and fresh rhubarb for a soft, buttery treat perfect for sharing over coffee or during cozy afternoons.
Ingredients
Cookie Base
- 1 cup light brown sugar
- 1/2 cup butter, softened Use real butter for the best flavor.
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb
Instructions
Baking
- Preheat your oven to 375 degrees F.
- In a large bowl, beat together the brown sugar, softened butter, vanilla extract, and egg using an electric mixer until creamy and well combined.
- Gradually add the flour, cinnamon, salt, baking soda, and baking powder, beating well until a smooth dough forms.
- Fold in the finely diced rhubarb and mix gently until evenly distributed.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet, leaving some space between each cookie.
- Bake the cookies for 12-14 minutes, or until they are baked through and lightly golden around the edges.
- Once baked, cool the cookies on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. To freeze, place in a freezer-safe container, separating layers with parchment paper. They can last up to three months in the freezer.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
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