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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies That Will Steal Your Heart

Delightful Brown Sugar Rhubarb Cookies blend sweet brown sugar with tangy rhubarb for a uniquely chewy treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Opt for dark brown sugar for intensity.
  • 0.5 cup Butter Softened.
  • 1 large Egg
  • 1.75 cups All-Purpose Flour
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Baking Powder
  • 1 cup Rhubarb Finely diced; bright red stalks preferred.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. Cream softened butter and brown sugar until light and fluffy, about 3 minutes.
  3. Add large egg to the butter and sugar mixture and mix until glossy.
  4. In a separate bowl, whisk together all-purpose flour, cinnamon, salt, baking soda, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Fold in finely diced rhubarb, ensuring even distribution without overmixing.
  7. Scoop portions of dough onto the baking sheet, spacing 2 inches apart, and flatten slightly.
  8. Bake for 12-14 minutes, until edges are golden and centers remain soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

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