Brown Sugar Rhubarb Cookies
Soft and chewy cookies packed with tart rhubarb and rich brown sugar flavor. A delightful springtime treat perfect with a cup of tea or coffee!
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cups fresh rhubarb, diced about ½-inch pieces
- 2 tablespoons granulated sugar for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the diced rhubarb.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Lightly sprinkle each cookie with a little granulated sugar before baking.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure your rhubarb is dry after washing to prevent extra moisture in the dough. These cookies can be frozen for up to 2 months. For a twist, add a pinch of cinnamon or ginger to the dough!