Why You’ll Love Brown Sugar Rhubarb Cookies Recipe

These Brown Sugar Rhubarb Cookies offer a delightful twist on traditional baked goods by combining the rich sweetness of brown sugar with the tart freshness of rhubarb. The result is a soft, chewy cookie with a burst of fruity flavor in every bite. Perfect for spring and early summer, these cookies are a unique way to incorporate seasonal rhubarb into your baking repertoire.

Ingredients

1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup diced fresh rhubarb

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the diced rhubarb gently.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving about 2 inches between each.
Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Add-ins: Incorporate white chocolate chips or chopped nuts like walnuts or pecans for added texture and flavor.
Flavor Enhancements: Substitute vanilla extract with almond extract for a different aromatic profile.
Citrus Twist: Add a teaspoon of orange or lemon zest to the dough for a citrusy zing that complements the rhubarb.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to three days.
Freezing: For longer storage, freeze baked cookies in an airtight container or Ziploc bag for up to 30 days.
Reheating: To enjoy warm cookies, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes.

FAQs

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Ensure it is thawed and excess moisture is drained to prevent soggy cookies.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Adjust the amount if necessary to achieve the right dough consistency.

Can I add chocolate chips to the dough?

Absolutely! White chocolate chips pair wonderfully with the tangy rhubarb and add a creamy sweetness to the cookies.

How do I prevent the cookies from spreading too much?

Ensure the dough is chilled for about 30 minutes before baking to help maintain the cookie shape.

Can I use margarine instead of butter?

While butter provides the best flavor and texture, margarine can be used as a substitute if necessary.

Are these cookies suitable for vegans?

To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden and the centers are set. They should not be overly browned.

Can I double the recipe?

Yes, you can double the recipe. Just ensure you have enough space on your baking sheets and that the cookies are spaced appropriately.

What can I serve these cookies with?

These cookies pair beautifully with a cup of tea or coffee. They also make a delightful addition to a spring picnic or dessert table.

Can I freeze the dough?

Yes, you can freeze the dough. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.

Conclusion

Brown Sugar Rhubarb Cookies are a delightful way to celebrate the flavors of spring. Their unique combination of sweet and tart makes them a standout treat that’s sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and yields delicious results. Enjoy these cookies fresh out of the oven or as a sweet snack throughout the week.

Brown Sugar Rhubarb Cookies

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These Brown Sugar Rhubarb Cookies are a perfect balance of sweet and tart, with a soft, chewy texture. Made with fresh rhubarb and rich brown sugar, these cookies are a delightful treat that captures the essence of spring. Ideal for any occasion, they offer a unique twist on traditional cookies, combining fruity rhubarb with warm, comforting brown sugar. Try them today for a new cookie favorite!

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Cream Butter and Sugar: In a separate large bowl, cream the butter and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract until combined.
Combine: Gradually mix in the dry ingredients until just incorporated. Stir in the chopped rhubarb (and nuts, if using).
Scoop Dough: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are golden and the center is set.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute rhubarb with other fruits like strawberries or raspberries for a different flavor twist.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
For added texture, you can sprinkle a little coarse sugar on top before baking.