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Brown Sugar Rhubarb Cookies

Delicious cookies that combine the sweet and tart flavors of rhubarb with rich brown sugar, making them a perfect snack or dessert for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup brown sugar
  • 1 cup butter, softened Ensure the butter is at room temperature.
  • 1 cup rhubarb, diced Fresh rhubarb is typically available in the spring.
  • 1 large egg Room temperature.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Measure accurately.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the brown sugar and butter using a hand mixer until the mixture is smooth and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until fully integrated, then gently fold in the diced rhubarb.
  4. In another bowl, combine the flour, baking soda, and salt. Gradually stir the dry mixture into the wet ingredients until just combined.
Baking
  1. Drop spoonfuls of the cookie dough onto ungreased cookie sheets, spacing them out about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers appear set.
  3. Allow the cookies to cool on wire racks for a few minutes before serving.

Notes

Cookies are best enjoyed slightly warm. They freeze well; store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.