Description
These Brown Sugar Rhubarb Cookies combine the tart freshness of rhubarb with the rich sweetness of brown sugar for a moist and flavorful treat. Soft on the inside with a slight crisp on the edges, these cookies are enhanced with warm cinnamon and optional crunchy walnuts, making them a perfect seasonal dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup fresh rhubarb, finely diced
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use an electric mixer or whisk to beat the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add egg and vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing until fully combined and smooth.
- Combine with dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in rhubarb and walnuts: Carefully fold in the finely diced fresh rhubarb along with the chopped walnuts if using, ensuring even distribution throughout the dough.
- Form cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating they are cooked through.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.
Notes
- For best texture, finely dice the rhubarb to distribute moisture evenly throughout the cookies.
- Chopped walnuts are optional but add a pleasant crunch and nutty flavor.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can also be frozen after baking; thaw at room temperature before serving.
- If rhubarb is too tart, you can slightly reduce the amount or add a touch more brown sugar for sweetness.
