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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies That Will Steal Your Heart

These Brown Sugar Rhubarb Cookies offer a delightful blend of tart rhubarb and warm brown sugar, perfect for any season.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Brown Sugar Substitution: White sugar can create a lighter taste.
  • 1/2 cup Butter Unsalted preferred for flavor control.
  • 1 large Egg
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend if desired.
  • 1 teaspoon Cinnamon Nutmeg can be a substitute.
  • 1/2 teaspoon Salt Fine sea salt ensures even distribution.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Rhubarb Opt for firm, bright red stalks.
For Extra Flavor
  • 1/2 cup Nuts or Chocolate Chips Optional additions such as walnuts or dark chocolate tips.

Equipment

  • Oven
  • Mixing bowl
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  2. Cream together the brown sugar and softened butter in a large mixing bowl until light and fluffy, about 3 minutes.
  3. Add one large egg to the creamed mixture and beat until fully combined.
  4. In a separate bowl, whisk together the all-purpose flour, cinnamon, salt, baking soda, and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the diced, dry rhubarb until evenly distributed.
  7. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Flatten each cookie slightly and bake for 12–14 minutes or until edges are golden.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Ensure rhubarb is diced into small pieces and patted dry before use to avoid sogginess. Adjust sugar based on tartness of rhubarb.

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