Brown Sugar Rhubarb Cookies are a delightful twist on classic chewy cookies, blending the warm sweetness of brown sugar with the tart zing of fresh rhubarb. These cookies are soft in the center, slightly crisp around the edges, and speckled with juicy rhubarb bits that burst with flavor in every bite. The cinnamon adds a cozy spice, while the vanilla rounds out the flavor profile with a hint of warmth. Perfect for spring and summer baking, these cookies are ideal for tea time, lunchboxes, or as a sweet surprise at gatherings. My, I know you love recipes that balance indulgence with visual charm—these cookies are rustic, golden, and absolutely irresistible.
Ingredients:
🥣 Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
🧈 Wet Ingredients:
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
🍓 Mix-ins:
- 1 cup finely diced fresh rhubarb (pat dry if very juicy)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup white chocolate chips or dried cranberries
Instructions:
- Preheat the Oven:
Set your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures even baking and easy cleanup. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This blend gives the cookies structure and a warm, spiced base. - Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy—about 2–3 minutes. This step builds the cookie’s chewy texture and caramel flavor. - Add Egg & Vanilla:
Beat in the egg and vanilla extract until fully incorporated. The mixture should be smooth and creamy. - Combine Wet & Dry:
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Avoid overmixing to keep the cookies tender. - Fold in Rhubarb & Add-ins:
Gently fold in the diced rhubarb. If using nuts, white chocolate chips, or dried fruit, stir them in now. The rhubarb should be evenly distributed without breaking apart. - Scoop the Dough:
Using a 1-inch cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly as they bake. - Bake:
Bake for 12–14 minutes, or until the edges are golden and the centers are just set. The cookies should be soft in the middle with a slight crispness around the edges. - Cool:
Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. This helps them firm up without becoming dry.
Tips & Variations:
- 🍋 Citrus Boost: Add a teaspoon of orange or lemon zest to the dough for a bright twist.
- 🧁 Mini Version: Make bite-sized cookies for parties—reduce baking time to 9–10 minutes.
- 🥥 Tropical Flair: Add shredded coconut for extra texture and flavor.
- 🧊 Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 1 month.
- 🧁 Presentation: Drizzle with a simple glaze made from powdered sugar and lemon juice for a bakery-style finish.
These cookies are a celebration of sweet and tart, soft and chewy—perfect for someone like you, My, who knows how to turn seasonal ingredients into something unforgettable. Want to pair them with a sugar-free fruit dip or explore a rhubarb cream tart next? I’ve got ideas that’ll keep your baking game fresh and inspired!