Brown Sugar Rhubarb Cookies
If you enjoy cookies with a balance of sweetness and a little tart flavor, these Brown Sugar Rhubarb Cookies are a delightful treat. The deep caramel flavor of brown sugar pairs perfectly with the bright tang of fresh rhubarb, creating cookies that are soft, chewy, and full of unique flavor. Each bite has small bursts of rhubarb that add freshness and contrast to the sweet dough. These cookies are perfect for afternoon snacks, bake sales, or enjoying with a warm cup of coffee or tea. Best of all, they’re easy to make and a great way to use seasonal rhubarb.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Ingredients List
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped rhubarb
- ½ teaspoon ground cinnamon (optional)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl cream the butter and brown sugar together until smooth and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Fold in the finely chopped rhubarb until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Pro Tips
Finely chop the rhubarb so it blends evenly into the dough and bakes properly.
Add white chocolate chips for a sweet contrast to the tart rhubarb.
If the dough feels too soft, chill it for 15–20 minutes before baking.
Store cookies in an airtight container for up to 3 days.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
