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–+ servings
Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies for Spring's Sweetest Moments

These Brown Sugar Rhubarb Cookies combine sweetness and tartness for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened; can substitute with plant-based butter for vegan option.
  • 1 cup Brown Sugar Can use granulated sugar in a pinch but may alter texture.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 2 cups All-Purpose Flour Whole wheat or oat flour can be used for a heartier texture.
  • 1 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Sea salt can add a more complex taste.
  • 1 cup Fresh Rhubarb (diced) Can substitute with frozen rhubarb if fresh is unavailable.
Optional Additions
  • 1/2 cup Nuts (e.g., pecans) For added texture and flavor.
  • 1 tablespoon Grated Ginger Adds a warm kick.
  • 1/2 cup Glaze (lemon or vanilla) Drizzle over cooled cookies for added sweetness.

Equipment

  • mixing bowl
  • electric mixer
  • baking sheet
  • parchment paper
  • spatula
  • Cookie scoop or tablespoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. Cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the diced fresh rhubarb gently.
  7. Drop rounded balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until the edges are golden brown.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes before baking, and ensure baking soda is fresh.

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