Brown Sugar Rhubarb Cookies
Delightful cookies combining sweet brown sugar and tart rhubarb, perfect for cozy gatherings and special moments.
Ingredients
Main Ingredients
- 1 cup Brown Sugar Substitution: White sugar can create a lighter taste.
- 1/2 cup Butter Unsalted preferred for flavor control.
- 1 large Egg
- 2 cups All-Purpose Flour Substitute with a gluten-free blend if desired.
- 1 teaspoon Cinnamon Nutmeg can be a substitute.
- 1/2 teaspoon Salt Fine sea salt ensures even distribution.
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Rhubarb Opt for firm, bright red stalks.
- 1/2 cup Nuts or Chocolate Chips Optional additions such as walnuts or dark chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 2–3 minutes.
- Add in the egg, mixing until well combined. The mixture should become smooth and glossy.
- In another bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder until they are evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don't overmix; you want a soft, thicker dough.
- Gently fold in the chopped rhubarb, ensuring it's evenly distributed throughout the dough. If you're using nuts or chocolate chips, fold those in now too.
- Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
- Bake in the preheated oven for approximately 12-15 minutes, or until the edges are golden brown and the centers are set but still soft to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For serving, consider pairing these cookies with a scoop of creamy vanilla ice cream. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1.5gFat: 6gSaturated Fat: 4gSodium: 80mgFiber: 0.5gSugar: 8g
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