Brown Sugar Rhubarb Cookies
Soft, cinnamon-kissed cookies with a sweet-tart burst of rhubarb in every bite.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
Ingredients
Ingredients
- 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
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 cup Finely Diced Rhubarb
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy—about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet, mixing on low just until combined. Don’t overmix—stop when the dough comes together.
- Gently fold in the diced rhubarb until evenly distributed.
- Scoop tablespoon-sized rounds of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the cookies are golden at the edges but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days. For freezing, place cooled cookies in a single layer in a zipper bag or airtight container for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg