Brown Sugar Rhubarb Cookies
Delightful sweet and tart cookies combining seasonal rhubarb with rich brown sugar, perfect for family gatherings or afternoon treats.
Ingredients
Main Ingredients
- 1 cup brown sugar Packed tightly for best results
- 1/2 cup butter, softened Keep at room temperature
- 1 large egg Room temperature
- 1 teaspoon vanilla extract Pure vanilla is preferred
- 1 1/2 cups all-purpose flour Sifted if desired
- 1/2 teaspoon baking soda Check freshness
- 1/4 teaspoon salt Adjust to taste
- 1 cup rhubarb, chopped Fresh or thawed from frozen
- 1/2 cup walnuts or pecans Optional, can be omitted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the brown sugar and softened butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb and nuts (if using).
- Drop spoonfuls of the dough onto a lined baking sheet.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To maintain texture, store in an airtight container. For freezing, layer with parchment paper.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 90mgFiber: 1gSugar: 9g
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