Brown Sugar Rhubarb Cookies

These Brown Sugar Rhubarb Cookies combine the sweetness of brown sugar with the tartness of rhubarb, creating a delightful cookie with a chewy texture and a balance of flavors. Perfect for any occasion, these cookies are simple to make and sure to impress.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 cup brown sugar light or dark
1 cup butter softened
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rhubarb chopped (fresh or frozen)
1 teaspoon vanilla extract

Equipment

Mixing bowls
Hand or stand mixer
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Cooling rack

Method

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter and brown sugar in a large mixing bowl until light and fluffy.
Add the egg and vanilla extract and beat until fully combined.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Fold in chopped rhubarb, ensuring it's evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
Cool on a wire rack for a few minutes before transferring the cookies to an airtight container.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
Frozen Rhubarb: If using frozen rhubarb, make sure to thaw and drain it to prevent excess moisture in the dough.
Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.