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Brown Sugar Rhubarb Cookies

A delightful fusion of chewy texture, fruity goodness, and a hint of nostalgia, these Brown Sugar Rhubarb Cookies are perfect for family gatherings or a cozy treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup brown sugar packed
  • 1/2 cup butter, softened can substitute with coconut oil for dairy-free
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped rhubarb

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 to 4 minutes.
  3. Mix in the large egg and vanilla extract until fully incorporated.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
  5. Gently fold in the chopped rhubarb until evenly distributed.
  6. Drop spoonfuls of the cookie dough on a baking sheet lined with parchment paper, spaced about 2 inches apart.
  7. Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden.
  8. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free version, substitute butter with coconut oil or a plant-based butter alternative. Keep an eye on the cookies as they bake; avoid overmixing the dough to maintain a tender texture.