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Brown Sugar Rhubarb Cookies

Delightful cookies that balance sweetness and tartness with a chewy texture, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup brown sugar Packed
  • 1/2 cup unsalted butter, softened Room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rhubarb, chopped Fresh or frozen, thawed and drained
  • 1/2 cup walnuts or pecans (optional) Chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened brown sugar and unsalted butter; cream until light and fluffy.
  3. Add the egg and vanilla extract; mix until thoroughly combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients.
  5. Gently fold in the chopped rhubarb and nuts (if using).
  6. Drop scoops of the dough onto a parchment-lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly browned.
Cooling
  1. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to four days or freeze for up to three months with parchment paper in between cookies. Reheat in a 350°F oven for 5 minutes.