Brown Sugar Rhubarb Cookies
A delightful blend of soft, chewy texture with the tangy sweetness of rhubarb, making every bite a memorable experience.
Ingredients
Main ingredients
- 1 cup brown sugar, packed
- ¾ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup rhubarb, chopped (fresh or frozen)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and packed brown sugar together until creamy and well combined.
- Stir in the egg and vanilla extract until fully incorporated into the butter-sugar mixture.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Gently fold in the chopped rhubarb, ensuring it’s evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For crispier cookies, bake for a minute or two longer; for softer cookies, aim for a shorter baking time. Avoid overmixing to keep cookies tender and chewy. Store in an airtight container at room temperature or freeze for longer storage.