Description
These Brown Sugar Rhubarb Cookies are a delightful treat that perfectly balance the tartness of fresh rhubarb with the sweetness of brown sugar. Soft and chewy, with a hint of cinnamon and crunch from nuts, these cookies are a must-try for any dessert lover.
Ingredients
Fresh Rhubarb:
1 cup chopped
All-Purpose Flour:
1½ cups
Baking Powder:
1 teaspoon
Baking Soda:
½ teaspoon
Salt:
¼ teaspoon
Unsalted Butter:
½ cup, softened
Brown Sugar:
1 cup packed
Egg:
1 large
Vanilla Extract:
1 teaspoon
Ground Cinnamon:
½ teaspoon
Walnuts or Pecans:
¼ cup chopped (optional)
Rolled Oats:
½ cup
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the chopped rhubarb, rolled oats, and nuts if using.
- Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 12–15 minutes until golden.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Use fresh or frozen rhubarb, but if frozen, thaw and drain excess liquid before adding.
- Rolled oats add texture but can be omitted for a smoother cookie.
- Walnuts or pecans add crunch and flavor but are optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
