Go Back
Delicious Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies

DeShawn Mitchell
A delightful cookie recipe that combines the rich sweetness of brown sugar with the tangy tartness of rhubarb, perfect for spring baking or any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 1 cup light brown sugar packed
  • 1/2 cup unsalted butter softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup rhubarb finely chopped, fresh or frozen (thawed and drained)
  • 1/2 tsp ground cinnamon optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Cream together butter and brown sugar until fluffy.
  • Mix in egg and vanilla extract.
  • In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
  • Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Fold in chopped rhubarb.
  • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart.
  • Bake for 12-15 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

  • Ensure brown sugar is soft before using; microwave with a damp paper towel if hardened.
  • If using frozen rhubarb, thaw and drain well to avoid soggy cookies.
  • For chewier cookies, bake until edges are set but centers are slightly soft.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Zesty_Feast