Description
Delight in the comforting flavors of Brown Sugar Rhubarb Cookies, a soft and tender treat that combines the natural tartness of fresh rhubarb with the rich sweetness of brown sugar. Perfect for springtime or any occasion, these cookies are easy to make and feature a subtle hint of cinnamon and crunchy nuts for added texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1¼ cups packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Additional Ingredients
- 1½ cups finely chopped fresh rhubarb
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a soft texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if using. This ensures even distribution of leavening and spices.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and tough cookies.
- Fold in Rhubarb and Nuts: Gently fold in the finely chopped rhubarb and the chopped walnuts or pecans if desired, distributing them evenly throughout the dough.
- Scoop Dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn a light golden color, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the rhubarb is finely chopped to prevent soggy spots in the cookies.
- You can add a simple glaze made of powdered sugar and milk for extra sweetness.
- These cookies freeze well for up to 2 months; store them in an airtight container or freezer bag.
