Description
These Brown Sugar Rhubarb Cookies are a delightful twist on classic cookies, combining the tartness of fresh rhubarb with the rich sweetness of brown sugar. Soft and chewy with a hint of cinnamon and optional crunch from walnuts, they make a perfect treat for spring and summer baking.
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
Other Ingredients
- 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. This ensures the spices and leavening are evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract to the creamed butter and sugar until fully incorporated, adding moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overworking the dough that can lead to tough cookies.
- Fold in Rhubarb and Walnuts: Gently fold in the finely diced fresh rhubarb and chopped walnuts if using, distributing them evenly throughout the dough.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, signaling that the cookies are done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Ensure the rhubarb is finely diced to distribute its tart flavor evenly without overwhelming the cookie texture.
- For a nut-free version, simply omit the walnuts.
- Use parchment paper or a silicone baking mat to avoid sticking and promote even baking.
- Store cookies in an airtight container for up to 3 days at room temperature for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
