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Brown Sugar Rhubarb Cookies

Deliciously Chewy Brown Sugar Rhubarb Cookies to Savor

Enjoy these chewy Brown Sugar Rhubarb Cookies, combining tangy rhubarb with sweet brown sugar for a delightful treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Brown Sugar Provides sweetness and moisture; ensures a chewy texture.
  • ½ cup Butter, softened Adds richness and flavor; essential for cookie structure.
  • 1 large Egg Binds ingredients and adds moisture; critical for a soft texture.
  • 1¾ cups All-Purpose Flour Forms the cookie base; essential for structure.
  • 1 teaspoon Cinnamon Enhances warmth and flavor; can be replaced with nutmeg for variation.
  • ½ teaspoon Salt Balances sweetness; essential for taste.
  • ½ teaspoon Baking Soda Leavening agent; ensures cookies rise properly.
  • ½ teaspoon Baking Powder Leavening agent; ensures cookies rise properly.
  • 1 cup Rhubarb, finely diced Key flavor component; adds tangy bursts; use fresh or frozen, pat dry before adding to avoid excess moisture.

Equipment

  • Mixing bowl
  • baking sheet
  • parchment paper
  • Handheld mixer
  • Whisk
  • Cookie scoop

Method
 

Step-by-Step Instructions for Brown Sugar Rhubarb Cookies
  1. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, about 3 minutes.
  3. Add in one large egg and beat until fully incorporated and glossy.
  4. In a separate bowl, whisk together all-purpose flour, cinnamon, salt, baking soda, and baking powder.
  5. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in the finely diced rhubarb until evenly distributed throughout the dough.
  7. Scoop the dough onto your prepared baking sheet, spacing each scoop about 2 inches apart and lightly flattening.
  8. Bake for 12–14 minutes or until the edges turn golden and the centers remain soft.
  9. Let cool on the baking sheet for approximately 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 5 days. Include a slice of bread to maintain moisture.

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