Description
These Brown Sugar Rhubarb Cookies combine the tartness of fresh rhubarb with the rich sweetness of brown sugar and warm cinnamon, creating a unique and delicious treat. Perfectly soft with a hint of crunch from walnuts, these cookies are a delightful way to enjoy seasonal rhubarb in a baked good.
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
Add-ins
- 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 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 incorporation.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter and sugar mixture until fully incorporated, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Rhubarb and Walnuts: Gently fold the finely diced fresh rhubarb and chopped walnuts (if using) into the dough, evenly distributing them without crushing the rhubarb pieces.
- Portion Dough: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown, indicating the cookies are done but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Fresh rhubarb adds a tart flavor; make sure to finely dice it for even distribution.
- Chopped walnuts are optional but add a pleasant crunch and complement the rhubarb’s tartness.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- If rhubarb is unavailable, you can substitute with chopped strawberries for a similar tartness.
