Chewy Brown Sugar Rhubarb Spice Cookies are a delightful treat that combines the sweet and tangy taste of rhubarb with warm spices. These cookies are not only chewy but also bursting with flavors, making them perfect for any occasion. If you’re looking to bake something that feels both homemade and delicious, these cookies might just be your new favorite!
Why Make This Recipe
These cookies are special because they offer a unique blend of flavors thanks to the fresh rhubarb and spices. They are easy to make and can be a great way to impress your friends and family. Plus, the use of brown sugar adds a rich, caramel-like taste that is hard to resist. Baking these cookies also fills your home with a warm and inviting aroma, making them perfect for gatherings or a cozy night in.
How to Make Chewy Brown Sugar Rhubarb Spice Cookies
Making these cookies is straightforward and fun. You’ll be mixing butter and sugars, adding in eggs and spices, and incorporating fresh rhubarb for that unique flavor profile. Just follow the steps below, and you’ll have a batch of chewy cookies ready in no time!
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped fresh rhubarb
- Optional: 1/2 cup chopped walnuts or pecans
Directions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, and then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped rhubarb and nuts if you’re using them.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
How to Serve Chewy Brown Sugar Rhubarb Spice Cookies
These cookies are delicious on their own, but you can also serve them with a glass of milk or a cup of tea for a cozy treat. They make great snacks for parties or casual get-togethers. You can even stack them in a jar for a lovely homemade gift!
How to Store Chewy Brown Sugar Rhubarb Spice Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week. If you want to keep them longer, you can freeze the baked cookies. Just make sure to place them in a freezer-safe container or bag.
Tips to Make Chewy Brown Sugar Rhubarb Spice Cookies
- For softer cookies, do not overbake them. The centers should look slightly underbaked when you take them out of the oven.
- If you prefer more spice, you can increase the amounts of cinnamon, ginger, and cloves to suit your taste.
- Using fresh rhubarb is key to achieving the best flavor. Make sure it’s finely chopped for even distribution in the cookies.
Variation
If you want to change up the flavors, consider adding chocolate chips or swapping out rhubarb for your favorite fruit, like diced apples or pears. You can also try using a mix of nuts for added texture.
FAQs
1. Can I use frozen rhubarb in the cookies?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before adding it to the cookie dough.
2. How do I make the cookies more chewy?
To make the cookies chewier, try using more brown sugar instead of granulated sugar and underbake them slightly.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping it onto the baking sheets.
