Description
Delight in these soft and flavorful Brown Sugar Rhubarb Cookies, featuring a perfect balance of tart rhubarb and sweet brown sugar with a hint of cinnamon and optional crunchy walnuts. Ideal for a springtime treat or any time you crave a unique, homemade cookie.
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
Additional Ingredients
- ¾ cup fresh rhubarb, finely diced
- ½ cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing well to fully combine all wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the bowl with the wet ingredients, stirring gently just until everything is combined without overmixing.
- Fold in Rhubarb and Walnuts: Carefully fold in the finely diced fresh rhubarb and chopped walnuts if using, distributing them evenly throughout the dough.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a lovely golden brown, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely to maintain their texture and prevent sogginess.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Fresh rhubarb is preferred; however, frozen rhubarb can be used if thawed and drained well.
- Walnuts add a nice crunch but can be omitted for a nut-free version.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked cookies or dough balls for future baking.
