Brown Sugar Rhubarb Cookies
Soft, chewy cookies with caramel brown sugar and tangy fresh rhubarb. These easy rhubarb desserts are perfect for spring baking.
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh rhubarb finely diced (about 3-4 stalks)
- 1 tablespoon all-purpose flour for coating rhubarb
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper. Toss diced rhubarb with 1 tablespoon flour and set aside.
- In a large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract until fully incorporated, scraping down bowl as needed.
- In separate bowl, whisk together 1 3/4 cups flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Don't overmix.
- Gently fold in flour-coated rhubarb until evenly distributed throughout dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are golden and centers look set.
- Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
Notes
- For best texture, ensure butter is softened but not melted
- Frozen rhubarb works well - thaw completely and pat very dry before using
- Cookies taste even better on day two as flavors develop
- Store in airtight container at room temperature for up to 4 days