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Brown Sugar Rhubarb Cookies

These Brown Sugar Rhubarb Cookies combine sweet brown sugar and tart rhubarb for a chewy, delightful treat that’s easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup light brown sugar Adds a rich sweetness.
  • 1/2 cup butter, softened Ensures a nice, chewy texture.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1 large egg Binds the ingredients together.
  • 1 3/4 cups all-purpose flour The base of the cookies.
  • 1 teaspoon cinnamon Adds warmth and spice.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/2 teaspoon baking soda Helps the cookies rise.
  • 1/2 teaspoon baking powder Makes the cookies fluffy.
  • 1 cup finely diced rhubarb Gives a delightful tartness.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F.
  2. Beat brown sugar, butter, vanilla extract, and egg together with an electric mixer.
  3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat until dough forms.
  4. Stir in the rhubarb and mix well.
  5. Form balls of dough and place them on a parchment-lined baking sheet.
  6. Bake for 12-14 minutes until fully baked.
  7. Cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Notes

For best results, ensure butter is softened but not melted. Dice rhubarb finely for even distribution. Remember to set a timer to avoid overcooking. Store cookies in an airtight container at room temperature for up to 5 days; freeze for up to three months.