Brown Sugar Rhubarb Cookies
Delightful cookies combining sweet brown sugar and tart rhubarb, yielding a soft and chewy texture perfect for any occasion.
Ingredients
For the Dough
- 1 cup light brown sugar
- 1/2 cup butter, softened For a lighter option, substitute with applesauce or Greek yogurt.
- 1 teaspoon vanilla extract
- 1 large egg Use room temperature for better mixing.
- 1 3/4 cups all-purpose flour Substitute with a 1:1 gluten-free flour blend for a gluten-free option.
- 1 teaspoon cinnamon
- 1/2 teaspoon salt Adding a pinch can enhance sweetness.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup finely diced rhubarb Fresh strawberries or raspberries can be used for a sweeter flavor.
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, beat together light brown sugar, softened butter, vanilla extract, and egg until smooth.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat until a dough forms.
- Fold in the finely diced rhubarb until evenly distributed.
- Scoop out dough using a 1-inch cookie scoop and place on a parchment-lined baking sheet.
- Bake for 12-14 minutes until the edges are lightly golden.
- Let cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Chilling the dough can help manage stickiness. Avoid overbaking to maintain softness.