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Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies
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Whip up a batch of our Brown Sugar Rhubarb Cookies! Perfectly sweet and tart, they’re the ideal treat for your next gathering or a cozy night in. 🍪✨

Ingredients

  • 1 cup light brown sugar: Adds sweetness and a moist texture.
  • 1/2 cup butter, softened: The base that gives the cookies their rich flavor and tender crumb.
  • 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
  • 1 large egg: Binds the ingredients together.
  • 1 3/4 cups all-purpose flour: Provides the structure for the cookies.
  • 1 teaspoon cinnamon: Offers a warm, spicy note.
  • 1/2 teaspoon salt: Balances the sweetness.
  • 1/2 teaspoon baking soda: Helps the cookies rise.
  • 1/2 teaspoon baking powder: Also contributes to the light texture.
  • 1 cup finely diced rhubarb: The key ingredient that adds a tart contrast to the sweetness of the cookies.

Instructions

  1. Preheat the Oven: Start by heating your oven to 375 degrees F to ensure it’s at the right temperature when you’re ready to bake.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat the brown sugar, softened butter, vanilla extract, and egg until the mixture is light and fluffy.
  3. Add Dry Ingredients: Gradually mix in the flour, cinnamon, salt, baking soda, and baking powder. Continue to beat until the dough comes together.
  4. Incorporate Rhubarb: Fold in the finely diced rhubarb, ensuring it’s evenly distributed throughout the dough.
  5. Shape the Cookies: Using a 1-inch cookie scoop, form balls of dough and place them on your prepared baking sheet, spacing them about 2 inches apart.
  6. Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-14 minutes, or until they are just set and lightly golden.
  7. Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Flavor Enhancements: Add a sprinkle of nutmeg or swap cinnamon with cardamom for a different flavor profile.
  • Storing: Store the cookies in an airtight container at room temperature for up to three days to maintain freshness. For longer storage, freeze them for up to 30 days.
  • Reheating: If you prefer warm cookies, reheat them in the microwave for a few seconds or in the oven at 300 degrees F for 5-10 minutes.
  • Freezing Dough: You can also freeze cookie dough balls and bake them later, adding a couple of extra minutes to the baking time.

Nutrition

Find it online: https://recipesmentor.com/brown-sugar-rhubarb-cookies/