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
