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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!

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup rhubarb, chopped into small pieces
  • Optional: ½ cup chopped nuts (walnuts or pecans)

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.

Find it online: https://yumfamilyrecipes.com/brown-sugar-rhubarb-cookies/