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Brown Sugar Rhubarb Cookies

Delightful cookies that combine the sweetness of brown sugar with the tartness of rhubarb for a chewy, flavorful treat.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup light brown sugar
  • 1/2 cup butter, softened Make sure it's at room temperature for easy mixing.
  • 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 Fresh or thawed from frozen.

Method
 

Preparation
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, beat together the brown sugar, butter, vanilla extract, and egg using an electric mixer.
  3. Add in the flour, cinnamon, salt, baking soda, and baking powder. Mix well until a dough forms.
  4. Stir in the finely diced rhubarb and mix again until evenly distributed.
Baking
  1. Using a 1-inch cookie dough scoop, drop balls of dough onto a parchment-lined baking sheet.
  2. Bake the cookies for 12-14 minutes or until they are baked through and lightly golden.
  3. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

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! Store in an airtight container at room temperature for about a week or freeze with parchment paper between layers for longer storage.