Description
Soft and chewy Brown Sugar Rhubarb Cookies with a sweet, rich flavor and a light tart bite from fresh rhubarb.
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup finely diced rhubarb
Instructions
- Preheat oven to 375°F
- Beat brown sugar, butter, vanilla extract, and egg until creamy
- Add flour, cinnamon, salt, baking soda, and baking powder and mix until dough forms
- Fold in diced rhubarb evenly
- Scoop 1-inch dough balls onto a lined baking sheet
- Bake for 12 to 14 minutes until set
- Cool on baking sheet for 2 minutes then transfer to wire rack
Notes
- Add more flour if dough is too wet due to rhubarb moisture
- Store cookies in airtight container for up to 3 days
- Freeze cookies up to 30 days in sealed container
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9
- Sodium: 116
- Fat: 4
- Saturated Fat: 2.5
- Unsaturated Fat: 1.3
- Trans Fat: 0.1
- Carbohydrates: 16
- Fiber: 0.4
- Protein: 1.3
- Cholesterol: 18