Description
Brown Sugar Rhubarb Cookies bring a delightful twist to your afternoon snack routine. Tangy rhubarb pieces nestled in a buttery, sweet dough create a perfect treat that feels like a warm hug from your favorite baker.
Ingredients
Scale
Main Ingredients:
- 1 cup (200g) brown sugar
- ¼ cup (30g) chopped walnuts or pecans (optional)
- 1 cup (100g) chopped fresh rhubarb
- ¼ cups (155g) all-purpose flour
Supporting Ingredients:
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Finishing Ingredient:
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Set your oven to 350°F (175°C) and prepare a parchment-lined baking sheet for your cookies.
- Cream 12 cup (113g) softened unsalted butter with 1 cup (200g) packed brown sugar until the mixture becomes light and airy, about 2-3 minutes with an electric mixer.
- Incorporate 1 large egg and 1 teaspoon vanilla extract, blending until the mixture appears smooth and uniform.
- Whisk 114 cups (155g) all-purpose flour with 12 teaspoon baking soda, 12 teaspoon salt, and 12 teaspoon ground cinnamon in a separate bowl.
- Gradually combine the dry ingredients into your butter mixture, stirring until just incorporated without overmixing.
- Carefully fold in 1 cup (100g) chopped fresh rhubarb and 14 cup (30g) chopped walnuts, distributing them evenly throughout the dough.
- Form the dough into tablespoon-sized balls, spacing them 2 inches apart on the prepared baking sheet.
- Dust the cookie tops with 2 tablespoons granulated sugar for a delightful sparkly finish.
- Bake for 10-12 minutes at 350°F (175°C), watching for golden edges and set centers.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Softened butter is crucial for achieving a light, fluffy texture when creaming with brown sugar, so let butter sit at room temperature for about 30 minutes before starting.
- Rhubarb can release extra moisture, so pat chopped pieces dry with a paper towel to prevent soggy cookies.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend, which helps maintain the cookie’s tender crumb.
- Storing these cookies in an airtight container keeps them fresh for 3-4 days, but they’re best enjoyed within the first two days when the rhubarb’s tartness is most vibrant.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 153
- Sugar: 8 g
- Sodium: 58 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg