Description
Soft and tangy brown sugar rhubarb cookies with a tender texture and rich flavor.
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all purpose flour
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup finely diced rhubarb
Instructions
- Preheat oven to 375°F
- Beat brown sugar, butter, vanilla extract, and egg until creamy
- Add flour, cinnamon, salt, baking soda, and baking powder and mix until dough forms
- Fold in diced rhubarb evenly
- Scoop dough into 1-inch balls onto a parchment lined baking sheet
- Bake for 12 to 14 minutes until set
- Cool on baking sheet for 2 minutes then transfer to a wire rack
Notes
- Add extra flour if dough feels too wet due to rhubarb moisture
- Do not overbake to keep cookies soft
- Store in an airtight container for up to 3 days
- Freeze cookies for up to 30 days
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 106
- Sugar: 9
- Sodium: 116
- Fat: 4
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0.4
- Protein: 1.3
- Cholesterol: 18