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Brown Sugar Rhubarb Cookies

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Delightful cookies with the sweet, caramel notes of brown sugar and the tartness of fresh rhubarb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup brown sugar Provides deep caramel flavors.
  • 1/2 cup granulated sugar Balances the rhubarb's tartness.
  • 1 3/4 cups all-purpose flour Main structure of the cookies.
  • 1/2 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Essential for rich flavor.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Elevates flavor profile.
Main Additions
  • 1 cup rhubarb, chopped Adds a refreshing tang.
  • to taste tablespoon coarse sugar for sprinkling Optional for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Incorporate the egg and vanilla extract, blending until well combined.
Mixing the Dough
  1. In another bowl, whisk together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  3. Carefully fold in the chopped rhubarb using a spatula.
Baking
  1. Drop rounded balls of dough onto a parchment-lined baking sheet, leaving space for spreading.
  2. Sprinkle coarse sugar on top if desired.
  3. Bake for 12-15 minutes or until edges are lightly golden. Allow to cool on the baking sheet before transferring to wire racks.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 80mgSugar: 10g

Notes

Store cooled cookies in an airtight container to maintain freshness for up to a week. These cookies can be made gluten-free by using a gluten-free flour blend.

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