Description
These Brown Sugar Rhubarb Cookies are a delightful twist on traditional cookies, featuring the tartness of rhubarb balanced with the sweetness of brown sugar. They are perfect for a sweet treat any time of day.
Ingredients
Units
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients:
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
Additional:
- 1 cup finely diced rhubarb
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F.
- Mix Wet Ingredients: In a large bowl, beat together brown sugar, softened butter, vanilla extract, and egg using an electric mixer.
- Add Dry Ingredients: Mix in flour, cinnamon, salt, baking soda, and baking powder until dough forms.
- Incorporate Rhubarb: Add diced rhubarb to the dough and mix well.
- Form Cookies: Using a 1-inch cookie dough scoop, form dough balls and place them on a parchment-lined baking sheet.
- Bake: Bake the cookies for 12-14 minutes until fully cooked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Depending on the water content of your rhubarb, you may need to adjust the amount of flour used.
- Store cookies in an airtight container for up to three days.
- Cookies can be frozen in an airtight container or ziplock bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
