Description
Craving something sweet yet tangy? Try our Brown Sugar Rhubarb Cookies, a delightful treat that combines the perfect balance of flavors. Perfect with your afternoon tea or as a snack!
Ingredients
Scale
- 1 cup light brown sugar – adds sweetness and a moist texture.
- 1/2 cup butter, softened – provides richness and flavor.
- 1 teaspoon vanilla extract – enhances the overall aroma.
- 1 large egg – binds the ingredients together.
- 1 3/4 cups all-purpose flour – forms the cookie structure.
- 1 teaspoon cinnamon – gives a subtle spice hint.
- 1/2 teaspoon salt – balances the sweetness.
- 1/2 teaspoon baking soda – helps the cookies rise.
- 1/2 teaspoon baking powder – ensures proper rise.
- 1 cup finely diced rhubarb – introduces a tart contrast.
Instructions
- Preheat your oven to 375 degrees F and line your baking sheet with parchment paper.
- In a large bowl, cream together the light brown sugar and softened butter until smooth. Add the vanilla extract and egg, continuing to beat until well incorporated.
- Gradually mix in the all-purpose flour, cinnamon, salt, baking soda, and baking powder until a dough forms.
- Fold in the finely diced rhubarb until evenly distributed throughout the dough.
- Using a cookie scoop, form 1-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-14 minutes, or until the cookies are just set and slightly golden.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature to keep them soft and chewy for up to three days.
- Customizing: Experiment by adding white chocolate chips or nuts to the dough for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American