Brown Sugar Rhubarb Cookies
These Brown Sugar Rhubarb Cookies are a soft, chewy springtime treat with rich brown sugar sweetness and tangy rhubarb in every bite.
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely chopped fresh rhubarb
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and brown sugar until fluffy.
- Add egg and vanilla; mix well.
- Whisk flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into wet mixture.
- Fold in chopped rhubarb.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden.
- Cool on sheet for 5 minutes, then transfer to a rack.
Notes
- Use fresh or well-drained frozen rhubarb.
- Add-ins like nuts or white chocolate are delicious.
- Dough and cookies freeze well.
- Make gluten-free with 1:1 GF flour; dairy-free with plant butter.