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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies That Are Pure Chewy Bliss

These Brown Sugar Rhubarb Cookies combine sweet and tart flavors for a delightful treat that’s simply irresistible.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup brown sugar the primary sweetener
  • 1 cup butter softened
  • 1 large egg can be substituted with an egg alternative for vegan
  • 2 cups all-purpose flour can be half substituted with whole wheat flour
  • 1 teaspoon baking soda ensure freshness
  • 1 teaspoon baking powder ensure freshness
  • 1 pinch salt essential for flavor
  • 1 teaspoon cinnamon optional, adds warmth
  • 1 cup rhubarb finely diced, fresh or thawed frozen
Optional Enhancements
  • 1 cup chocolate chips adds sweetness
  • 1 cup chopped nuts e.g., walnuts or pecans

Equipment

  • mixing bowls
  • Electric mixer
  • cookie scoop
  • baking sheets
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC) and prepare cookie sheets by greasing or lining them.
  2. In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of brown sugar until light and fluffy, about 2-3 minutes.
  3. Add in one large egg and mix until smooth.
  4. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, a pinch of salt, and 1 teaspoon of cinnamon.
  5. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in 1 cup of finely diced rhubarb gently into the dough.
  7. Using a 1-inch cookie scoop, place dough balls on cookie sheets, spaced 2 inches apart.
  8. Bake in the preheated oven for 12-14 minutes until golden brown, with slightly set edges.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, refrigerate the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days.

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