Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and packed with the cozy flavors of brown sugar and cinnamon—balanced beautifully by the tart pop of fresh rhubarb. A unique springtime treat that’s ready in under 30 minutes and freezer-friendly too! Whether you’re baking for a brunch table or just want a sweet afternoon snack, these cookies are anything but boring!!
Ingredients
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1 cup light brown sugar
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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1 large egg
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1 3/4 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 cup finely diced rhubarb
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, beat brown sugar, softened butter, vanilla, and egg using an electric mixer until light and creamy.
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Add flour, cinnamon, salt, baking soda, and baking powder. Mix until a soft dough forms.
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Fold in the finely diced rhubarb and mix until evenly combined.
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Scoop dough using a 1-inch cookie scoop (or tablespoon) and place on prepared baking sheet, spacing about 2 inches apart.
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Bake for 12–14 minutes, or until the edges are lightly golden and centers are set.
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
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Depending on how juicy your rhubarb is, you might need to add a little extra flour to firm up the dough—start with 1–2 tablespoons if it feels too wet.
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These cookies freeze beautifully! Store in an airtight container or zip-top bag for up to 1 month.
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Want to add a twist? Stir in chopped walnuts, white chocolate chips, or a bit of orange zest for an extra layer of flavor.
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For best results, dice the rhubarb very finely so it blends evenly and doesn’t release too much moisture.
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Equipment
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Electric mixer
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Mixing bowls
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Measuring cups and spoons
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Rubber spatula
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Parchment paper
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Baking sheet
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Wire cooling rack
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1-inch cookie scoop (optional)
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- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 106 kcal
- Sugar: 8.98g
- Sodium: 116.41mg
- Fat: 4.14g
- Saturated Fat: 2.51g
- Unsaturated Fat: 1.63g (approximate)
- Trans Fat: 0g (approximate)
- Carbohydrates: 16.29g
- Fiber: 0.38g
- Protein: 1.3g
- Cholesterol: 17.92mg
Keywords: rhubarb cookies, brown sugar cookies, spring cookies, soft rhubarb cookies, baking with rhubarb