Soft and chewy, these brown sugar rhubarb cookies are a delightful combination of sweet and tart flavors. The deep caramel notes from brown sugar pair beautifully with the tangy rhubarb, creating a unique and comforting treat. Whether enjoyed with a cup of tea or as an afternoon snack, these cookies are sure to impress.
Why I Love This Recipe
The brown sugar adds a rich, caramel-like flavor that complements the tartness of rhubarb.
These cookies have a soft and chewy texture with slightly crisp edges.
They are easy to make with simple pantry ingredients.
The addition of cinnamon enhances the warmth and depth of flavor.
Chopped walnuts add a delightful crunch (but can be omitted if preferred).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup fresh rhubarb, finely diced
½ teaspoon cinnamon
½ cup chopped walnuts (optional)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Gently fold in the diced rhubarb and chopped walnuts (if using).
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Calories per cookie: 150 kcal
Variations
Nut-Free Option: Omit the walnuts for a nut-free version.
Spiced Up: Add a pinch of nutmeg or ginger for extra warmth.
Extra Tartness: Increase the rhubarb to 1 cup if a stronger tart flavor is desired.
Sweeter Cookies: Sprinkle a little extra brown sugar on top before baking for a caramelized finish.
Chocolate Twist: Add white chocolate chips for a sweet contrast to the tart rhubarb.
Storage and Reheating
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigeration: Keep in an airtight container in the fridge for up to a week.
Freezing: Freeze baked cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm in a microwave for 10-15 seconds if a softer texture is desired.
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FAQs
Can I use frozen rhubarb instead of fresh?
Yes, but thaw and drain the rhubarb well to remove excess moisture before adding it to the dough.
Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free 1:1 baking flour blend.
How do I keep the cookies from getting too soft?
Ensure the rhubarb is finely diced and not too watery. Storing them in an airtight container also helps maintain texture.
Can I add oats to this recipe?
Yes, replacing ½ cup of flour with rolled oats will give the cookies a slightly chewy texture.
What other fruits can I use instead of rhubarb?
Chopped strawberries or raspberries can work well as a substitute while maintaining a similar tart-sweet balance.
Conclusion
These brown sugar rhubarb cookies are a delicious blend of rich, sweet flavors with a pop of tartness. They are easy to make and perfect for any occasion, whether for a cozy afternoon snack or a special treat. With simple variations, they can be customized to suit different tastes, making them a favorite in any kitchen. Give them a try and enjoy the irresistible combination of brown sugar and rhubarb.
📖 Recipe:
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Brown Sugar Rhubarb Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft and chewy Brown Sugar Rhubarb Cookies are a perfect balance of sweet and tart flavors. Made with rich brown sugar, fresh rhubarb, and a hint of cinnamon, these cookies are a comforting treat with a deliciously unique twist. Perfect for tea time or as an afternoon snack, this easy rhubarb cookie recipe is sure to become a favorite!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup fresh rhubarb, finely diced
½ teaspoon cinnamon
½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the diced rhubarb and chopped walnuts (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nut-Free Option: Omit walnuts for an allergy-friendly version.
Extra Tartness: Increase rhubarb to 1 cup for a stronger tangy flavor.
Sweeter Option: Sprinkle extra brown sugar on top before baking.
Chocolate Twist: Add white chocolate chips for a contrast of flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 150 kcal
