Brown Sugar Rhubarb Cookies
Why make this recipe
Brown Sugar Rhubarb Cookies are a delightful treat that combine the rich sweetness of brown sugar with the tartness of rhubarb. This recipe is perfect for anyone who enjoys a unique flavor in their cookies. The chewy texture and warm cinnamon spice make these cookies an irresistible snack. Plus, making them is simple and fun, making it a great activity for family and friends.
How to make Brown Sugar Rhubarb Cookies
Making Brown Sugar Rhubarb Cookies is easy and quick. Here’s how you can do it at home.
Ingredients:
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb
Directions:
- Preheat your oven to 375 degrees F.
- In a large bowl, beat together the brown sugar, butter, vanilla extract, and egg using an electric mixer.
- Add in the flour, cinnamon, salt, baking soda, and baking powder. Mix well until a dough forms.
- Stir in the finely diced rhubarb and mix again until evenly distributed.
- Using a 1-inch cookie dough scoop, drop balls of dough onto a parchment-lined baking sheet.
- Bake the cookies for 12-14 minutes or until they are baked through and lightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
How to serve Brown Sugar Rhubarb Cookies
Brown Sugar Rhubarb Cookies are best served warm or at room temperature. You can enjoy them as a snack, dessert, or with a cup of tea or coffee. For a special treat, consider adding a scoop of vanilla ice cream on top of a warm cookie!
How to store Brown Sugar Rhubarb Cookies
To keep your Brown Sugar Rhubarb Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. For longer storage, you can freeze the cookies. Just make sure to place parchment paper between layers and store them in a freezer-safe bag.
Tips to make Brown Sugar Rhubarb Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- For a chewier cookie, avoid overbaking.
- If you love nuts, consider adding some chopped walnuts or pecans for extra texture and flavor.
- Experiment with the amount of rhubarb for more or less tartness.
Variation
If you want to switch things up, you can replace the rhubarb with other fruits like diced strawberries or apples. This will change the flavor profile and make for a delicious variation on the original recipe.
FAQs
Q: Can I use frozen rhubarb in this recipe?
A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before adding it to the dough.
Q: How can I tell when the cookies are done baking?
A: The cookies should be lightly golden on the edges and will look set in the middle. They may seem slightly soft, but they will firm up as they cool.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before scooping and baking.
Brown Sugar Rhubarb Cookies
Ingredients
Method
- Preheat your oven to 375 degrees F.
- In a large bowl, beat together the brown sugar, butter, vanilla extract, and egg using an electric mixer.
- Add in the flour, cinnamon, salt, baking soda, and baking powder. Mix well until a dough forms.
- Stir in the finely diced rhubarb and mix again until evenly distributed.
- Using a 1-inch cookie dough scoop, drop balls of dough onto a parchment-lined baking sheet.
- Bake the cookies for 12-14 minutes or until they are baked through and lightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
