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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies for a Chewy Spring Treat

Delight in these Brown Sugar Rhubarb Cookies that balance sweet and tangy flavors for the perfect chewy treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon optional but recommended
  • 1/4 teaspoon ground nutmeg optional
  • 1 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • 1 large egg
  • 1 teaspoon vanilla extract can substitute with vanilla bean paste
  • 1/4 cup milk whole or 2% recommended
  • 1 cup fresh rhubarb diced into ¼-inch pieces
  • 1 cup rolled oats optional, can substitute with chopped nuts

Equipment

  • mixing bowls
  • hand mixer
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. Cream softened butter and brown sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and milk.
  5. Gradually mix in the dry ingredients until just combined.
  6. Toss diced rhubarb with flour and fold into the dough.
  7. Allow dough to rest for 10-15 minutes.
  8. Scoop dough onto prepared baking sheets, spaced 2 inches apart.
  9. Bake for 12-15 minutes until edges are golden.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container for up to one week.

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