These cookies are a cozy blend of rich brown sugar, warm cinnamon, and the bright tang of fresh rhubarb. Soft and chewy with golden edges, they offer a delightful contrast of flavors and textures in every bite. The rhubarb adds a juicy zing that cuts through the sweetness, making these cookies feel both nostalgic and refreshingly modern. Whether you’re baking for a spring picnic, a tea-time treat, or just a quiet indulgence, these cookies are sure to impress with their rustic charm and irresistible aroma.
Ingredients:
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup finely diced fresh rhubarb
- (Optional) ½ cup chopped walnuts or white chocolate chips for added texture
Instructions:
1. Preheat and Prep
Set your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream the Wet Ingredients
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy—about 2–3 minutes. This step is key to creating a soft, tender cookie. Add the egg and vanilla extract, and beat until fully incorporated.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. This blend gives the cookies their structure and warm spice.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand just until a dough forms. Be careful not to overmix—this keeps the cookies soft and chewy.
5. Fold in the Rhubarb
Gently fold in the diced rhubarb. If using optional add-ins like walnuts or white chocolate chips, stir them in now. The rhubarb should be evenly distributed throughout the dough.
6. Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are golden and the centers are just set.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely. This helps them firm up without becoming dry.
🍽️ Tips & Tricks:
- Rhubarb Prep: If your rhubarb is very juicy, pat it dry with a paper towel before adding to the dough to avoid excess moisture.
- Flavor Boost: Swap cinnamon for cardamom or add a pinch of nutmeg for a spicier twist.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
- Dough Chilling: For thicker cookies, chill the dough for 30 minutes before baking.
These cookies are a celebration of seasonal produce and cozy baking vibes. Want to riff on this recipe with a tropical twist or a sugar-free version? I’ve got ideas ready to roll!