Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft, tender cookies with chewy texture, featuring the caramel sweetness of brown sugar balanced by bright, tangy rhubarb.

  • Total Time: 22-24 minutes
  • Yield: About 20-24 cookies 1x

Ingredients

Scale
  • 1 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup finely diced rhubarb (about 1/4 inch pieces)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the light brown sugar and softened butter until smooth and combined.
  3. Stir in vanilla extract and egg, beating until mixture is smooth.
  4. Add all purpose flour, cinnamon, salt, baking soda, and baking powder, mixing until a soft dough forms.
  5. Gently fold in the finely diced rhubarb evenly throughout the dough.
  6. Use a 1-inch cookie scoop or rounded tablespoon to shape dough balls and place them about 2 inches apart on the baking sheet.
  7. Bake for 12–14 minutes, or until cookies are set and edges are lightly golden.
  8. Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Dice rhubarb into small 1/4 inch pieces to avoid soggy spots., Pat rhubarb dry if very juicy and add extra 1-2 tablespoons flour if needed to soak moisture., Use a cookie scoop for uniform cookies that bake evenly., Remove cookies when centers look set but edges still slightly soft to keep chewy texture., Bake one tray at a time on middle rack for even baking., Add-ins: 1/2 to 3/4 cup white baking chips, 1/3 cup chopped walnuts or pecans, substitute vanilla with 1/2 teaspoon almond extract, use dark brown sugar for richer flavor, add 1 teaspoon fresh lemon zest for brightness., Store cooled cookies in airtight container at room temperature for up to 3 days., Freeze cookies by flash-freezing on a baking sheet then storing in airtight container or bag up to 30 days., To reheat, warm in 300°F oven for 5–7 minutes to crisp or microwave a single cookie for 10–15 seconds to soften.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 110 calories per cookie
  • Fat: 5 g per cookie
  • Carbohydrates: 16 g per cookie
  • Protein: 2 g per cookie