Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and lightly spiced with cinnamon, offering a sweet and tangy bite thanks to fresh rhubarb. Perfect for a cozy afternoon treat or a springtime dessert.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup rhubarb, finely diced
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together the brown sugar, softened butter, and egg until smooth and fluffy.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in the diced rhubarb until evenly distributed throughout the dough.
- Drop rounded spoonfuls of dough onto a greased or parchment-lined baking sheet.
- Bake for 12-14 minutes, or until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To make it dairy-free, substitute butter with vegan butter or coconut oil.
- For a vegan version, replace the egg with a flaxseed egg.
- Use gluten-free flour to make the cookies gluten-free.
- Swap rhubarb with strawberries or tart apples if needed.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: rhubarb cookies, brown sugar cookies, spring dessert, easy cookie recipe, chewy cookies