Print

Brown Sugar Rhubarb Cookies

Stack of golden-brown cookies studded with vibrant rhubarb chunks, showcasing a soft and chewy texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brown Sugar Rhubarb Cookies are soft, chewy treats with a unique combination of sweet, caramel-like brown sugar and tart rhubarb. Perfect for spring baking or any time you crave a flavorful twist on classic cookies.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Fresh Rhubarb – Provides a bright, tart flavor that balances the sweetness.
  • Brown Sugar – Adds a rich, molasses-like sweetness and keeps the cookies moist.
  • Unsalted Butter – Creates a soft, tender texture while adding richness.
  • All-Purpose Flour – Forms the structure of the cookie, providing a soft bite.
  • Baking Soda – Ensures the cookies rise and stay fluffy.
  • Vanilla Extract – Enhances the flavor profile with a subtle warmth.
  • Egg – Binds the ingredients and adds moisture.
  • Salt – Balances the sweetness and brings out the flavors.

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Wash and chop the rhubarb into small, even pieces.
  3. Cream together softened butter and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing gently.
  6. Fold in the chopped rhubarb without overmixing.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh rhubarb for the best texture and flavor.
  • Don’t overmix the dough to maintain a soft, tender cookie.
  • Chill the dough for a few minutes before baking for better shape retention.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://recipeshots.com/brown-sugar-rhubarb-cookies/