Chewy Brown Sugar Rhubarb Spice Cookies
Delightful cookies that combine the sweet and tangy taste of rhubarb with warm spices, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 1/4 cups packed brown sugar Use dark brown sugar for a deeper flavor.
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 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
Additional Ingredients
- 1 1/2 cups finely chopped fresh rhubarb Make sure it is finely chopped for even distribution.
- 1/2 cup chopped walnuts or pecans Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, 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 using.
Baking
- 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 to a wire rack.
Notes
For softer cookies, do not overbake them. The centers should look slightly underbaked when taken out of the oven.