Brown Sugar Rhubarb Cookies
These Brown Sugar Rhubarb Cookies are soft, chewy, and bursting with tangy-sweet rhubarb flavor. Perfect for spring and early summer treats!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
Add-ins
- 1 cup finely chopped fresh rhubarb
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped rhubarb and walnuts (if using).
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
For extra flavor, add a dash of nutmeg or swap walnuts for pecans.