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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies


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Description

In the world of baking, there are few things more comforting than the smell of fresh cookies wafting through your home. Today, I’m thrilled to share a recipe for Brown Sugar Rhubarb  Cookies that perfectly marries the richness of brown sugar with the tangy sweetness of rhubarb. Whether you’re looking to impress friends at a casual gathering or searching for a quick and easy treat to chase away the mid-afternoon slump, these cookies are just what you need!


Ingredients

Scale

To whip up these irresistible cookies, gather the following ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh rhubarb, chopped into small pieces

Instructions

Preheat Your Oven

Preheat your oven to 350°F (175°C). This is the time to get that atmosphere of baked goodness started!

 

 

 Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy. This process should take about 2-3 minutes. Can you smell the sweetness already?

 

 Add Egg and Vanilla

Mix in the egg and vanilla extract, beating until well combined. Feel free to dance a little while mixing—it’s good for the soul!

 

Mix Dry Ingredients

In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined (we don’t want to overdo it here, folks!).

 

 Fold in the Rhubarb

Gently fold in the chopped rhubarb. Here’s where things get real—don’t be afraid to taste your dough. It’s completely acceptable, especially when the sweet-tart flavor of rhubarb is involved!

 

Scoop and Bake

Drop tablespoons of the cookie dough onto a lined baking sheet. Bake in your preheated oven for 10-12 minutes, or until the edges are just golden. Enjoy this moment—your kitchen is about to smell like a bakery!

 

 Cool and Devour

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Go ahead and grab a warm cookie (or two)—you’ve earned it!

Notes

  • Rhubarb Prep: Make sure to chop your rhubarb into small, bite-sized pieces to ensure they bake evenly.
  • Extra Crunch: For added texture, sprinkle a few oats into the dough before baking. It’ll add a rustic, chewy texture that everyone will love.
  • Mix it Up: If rhubarb isn’t your jam, try substituting it with similar fruits like diced apples or even cranberries for a different flair!