Description
Craving something sweet with a twist of tart and a chewy, soft texture that melts in your mouth? These Brown Sugar Rhubarb Cookies are here to delight your senses and surprise your taste buds.
Ingredients
Scale
- ½ cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup finely chopped fresh rhubarb
Ingredient Notes:
- Brown sugar: Use packed brown sugar for rich flavor and moist texture.
- Rhubarb: Trimmed and finely chopped; avoid large chunks to maintain soft texture.
- Butter: Softened but not melted—this is key to a proper cookie structure.
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. - Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer until smooth and fluffy, about 2–3 minutes. - Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated and creamy. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just combined. - Fold in Rhubarb
Gently fold in the chopped rhubarb using a spatula. Make sure it’s evenly distributed throughout the dough. - Scoop and Bake
Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden but centers are still soft. - Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or let them cool completely for optimal texture.
Notes
- Chop rhubarb small: This ensures even baking and no large, soggy pockets.
- Don’t overmix: Mix just until combined to avoid dense cookies.
- Watch the bake time: Cookies will continue to set as they cool. Remove when edges are set but centers are still slightly soft.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 220
- Fat: 8g
- Carbohydrates: 20g
Keywords: Easy Rhubarb Recipes