Soft Brown Sugar Rhubarb Cookies (Print Version)
Soft brown sugar rhubarb cookies feature a chewy texture and tart rhubarb pieces. A delightful seasonal treat for any cookie lover.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Soft Cookie Foundation
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1 1/2 cups packed light brown sugar
03 -
1 large egg
04 -
1 tsp vanilla extract
05 -
2 1/4 cups all-purpose flour
06 -
1 tsp baking soda
07 -
1/2 tsp salt
→ Tangy Rhubarb Jewels
08 -
1 1/2 cups finely diced fresh rhubarb (about 2-3 stalks)
09 -
2 tbsp granulated sugar
10 -
1 tbsp cornstarch
→ Warm Spice Embrace
11 -
1 tsp ground cinnamon
12 -
1/4 tsp ground nutmeg
# Instructions:
01 -
Preheat your oven to 375°F (190°C). In a small bowl, combine 1 1/2 cups finely diced fresh rhubarb, 2 tbsp granulated sugar, and 1 tbsp cornstarch. This pre-treatment helps prevent the rhubarb from making your Best Soft Brown Sugar Rhubarb Cookies too wet.
02 -
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 1/2 cups packed light brown sugar until light and fluffy. This forms the rich, soft base for your Best Soft Brown Sugar Rhubarb Cookies.
03 -
Beat in 1 large egg until fully incorporated, then stir in 1 tsp vanilla extract. Ensure everything is well combined before moving on to the dry ingredients for the Best Soft Brown Sugar Rhubarb Cookies.
04 -
In a separate medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until thoroughly combined.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in the prepared rhubarb mixture. Be careful not to overmix the dough.
06 -
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
07 -
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Best Soft Brown Sugar Rhubarb Cookies!
# Notes:
01 -
For an extra layer of flavor, consider adding 1/2 cup of white chocolate chips or chopped pecans to the dough along with the rhubarb.
02 -
If using frozen rhubarb, do not thaw it first. Toss it directly with the granulated sugar and cornstarch, then fold into the dough.
03 -
Store these cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
04 -
These cookies are delightful on their own, but also pair wonderfully with a scoop of vanilla bean ice cream or a warm cup of tea.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Electric mixer (stand or hand)
03 -
Measuring cups and spoons
04 -
Rubber spatula
05 -
Baking sheets
06 -
Parchment paper
07 -
Wire cooling rack
08 -
Sharp knife
09 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 171 kcal
Total Fat: 7 g
Total Carbohydrate: 22 g
Protein: 1 g