Description
Deliciously sweet and tangy Brown Sugar Rhubarb Cookies that are quick to make and perfect for a weeknight treat.
Ingredients
For the Cookies
- 1 cup brown sugar (Light or dark brown sugar can be used.)
- 1/2 cup unsalted butter, softened (Ensure it’s softened for easy mixing.)
- 1 large egg
- 1 teaspoon vanilla extract (Can substitute with almond extract for a nutty flavor.)
- 1 1/2 cups all-purpose flour (Use exactly as stated; don’t swap without knowledge of gluten changes.)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped rhubarb (Chop small for even distribution and quicker baking.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar and butter until smooth.
- Beat in the egg and vanilla extract.
- Combine the flour, baking soda, and salt; gradually mix into the creamed mixture.
- Fold in the chopped rhubarb.
- Drop by spoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on wire racks.
Notes
Store cookies in an airtight container for up to three days or freeze for up to three months. Reheat cookies in a low oven for a few minutes if desired. Tips include patting dry wet rhubarb and using a hand mixer for creamier dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American