Irresistible Brown Sugar Rhubarb Cookies
Delightful cookies combining sweet brown sugar with tangy rhubarb, perfect for gatherings or self-indulgence at home.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it's softened, not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rhubarb, diced (fresh or frozen) If using frozen, thaw and drain excess moisture.
- 1/2 cup walnuts or pecans, chopped (optional) Consider toasting for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the diced rhubarb and chopped nuts (if using).
- Using a cookie scoop or tablespoon, drop generous portions of dough onto a lined baking sheet, leaving space between each.
Baking
- Bake for 10-12 minutes, or until edges are lightly golden and centers look slightly underbaked.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week or freeze with parchment paper between layers. Serve warm or at room temperature.