Description
These Irresistible Brown Sugar Rhubarb Cookies offer a delightful balance of sweet and tart with a soft, tender texture. Featuring fresh chopped rhubarb, brown sugar, and a hint of cinnamon, these cookies are perfect for a seasonal treat or any time you crave a unique fruity cookie.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¼ cups (155g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Add-ins
- 1 cup (100g) chopped fresh rhubarb
- ¼ cup (30g) chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream butter and sugar: In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, which takes about 2 to 3 minutes. This step is crucial to get a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, making sure the mixture is smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in add-ins: Gently fold in the chopped fresh rhubarb and nuts, if using, distributing them evenly throughout the dough.
- Portion dough: Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet to allow spreading while baking.
- Sprinkle sugar: Lightly sprinkle the tops of the cookie dough balls with granulated sugar to add a subtle crunch and extra sweetness.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set, avoiding overbaking to keep them soft.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
Notes
- Use fresh rhubarb for the best texture and flavor; frozen rhubarb might release too much moisture affecting the dough.
- If you prefer a nut-free version, you can omit the nuts without compromising taste.
- To add more spice, increase the cinnamon or add a pinch of ground ginger or nutmeg.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a crispier cookie, bake an additional 1-2 minutes but watch closely to prevent burning.
