Brown Sugar Rhubarb Cookies
Delicious cookies combining the sweetness of brown sugar with the tartness of rhubarb.
Ingredients
Cookie Dough
- 1 cup light brown sugar
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1.75 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup rhubarb finely diced
Instructions
Cookie Dough
- Preheat oven to 375 degrees F. In a large bowl, beat brown sugar, butter, vanilla extract, and egg together with an electric mixer.
- Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
- Add rhubarb and beat again.
- Using a 1-inch cookie dough scoop, form balls of dough and place them on a parchment-lined baking sheet. Bake cookies for 12-14 minutes or until baked through.
- Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.
Notes
Make sure your butter is softened before beginning for easier mixing.
Cut the rhubarb into very small pieces to ensure even distribution throughout the dough.
Can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Cut the rhubarb into very small pieces to ensure even distribution throughout the dough.
Can be stored in an airtight container for up to 5 days or frozen for up to 3 months.