If you’re looking for a unique cookie that combines the chewiness of a classic brown sugar cookie with the tart pop of fresh rhubarb, this recipe is exactly what you need. These Brown Sugar Rhubarb Cookies are soft, slightly crisp on the edges, and studded with pockets of juicy rhubarb that melt into the dough as they bake.
It’s a fresh twist on your usual cookie routine—perfect for spring and early summer baking, especially when rhubarb is in season.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup chopped fresh rhubarb (small dice)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla; mix until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine and fold in rhubarb: Add dry ingredients to the wet and mix until just combined. Gently fold in chopped rhubarb.
- Scoop and bake: Scoop dough onto the baking sheet using a tablespoon or cookie scoop. Leave space between cookies. Bake for 10–12 minutes, until edges are golden but centers are soft.
- Cool: Let cool on the baking sheet for a few minutes before transferring to a rack.
Tips & Variations
- For extra chewiness, chill the dough for 30 minutes before baking.
- Add chopped white chocolate or pecans for a richer flavor.
- Replace half the butter with applesauce for a lighter version.
- Store in an airtight container for up to 3 days.