Description

These soft and chewy Brown Sugar Rhubarb Cookies are loaded with tangy bits of fresh rhubarb and rich brown sugar flavor. They’re a cozy twist on a classic cookie, perfect for spring and early summer. A hint of cinnamon makes them even more comforting!

Ingredients

1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

1 cup finely chopped fresh rhubarb

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Add egg and vanilla: Mix in the egg and vanilla until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb.
Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies freeze well—just store in an airtight container.
Add white chocolate chips or chopped nuts for extra texture.
If your rhubarb is very juicy, pat it dry with a paper towel before mixing it in.