Brown Sugar Rhubarb Cookies
Soft, chewy, and perfectly sweet-tart, these Brown Sugar Rhubarb Cookies combine the richness of brown sugar with tangy bites of fresh rhubarb. A unique and delightful twist on a classic cookie!
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups chopped fresh rhubarb small pieces
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract until combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in rhubarb: Gently stir in the chopped rhubarb.
- Scoop and bake: Drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between each. Bake for 11–13 minutes, or until edges are golden and centers are set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If your rhubarb is very juicy, pat it dry slightly with a paper towel before folding it in.
- You can add 1/2 cup chopped nuts or white chocolate chips for extra texture and flavor.
- These cookies are best stored in an airtight container at room temperature for up to 3 days.