Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies are a cheerful way to celebrate spring and summer using one of my favorite tart ingredients This recipe turns rhubarb into a cookie that is soft chewy with a hint of cinnamon and caramel flavor Rhubarb has always reminded me of my grandmother's garden where we would sneak stalks and dip them in sugar These cookies have the comfort of classic brown sugar cookies but with bright rhubarb to keep every bite interesting

I still remember the first time I baked these for a neighborhood picnic—with kids sneaking extras and neighbors asking for the recipe These cookies quickly became a family favorite during rhubarb season

Ingredients

• Light brown sugar: Creates a deep rich sweetness that pairs perfectly with tart rhubarb Look for slightly moist but free flowing sugar for best results
• Butter: Is key for texture and flavor Use high quality butter at room temperature for easy mixing
• Vanilla extract: Adds aroma and roundness to the dough Try to use pure vanilla for the best taste
• One large egg: Binds everything together and adds richness Use fresh eggs for fluffier cookies
• All purpose flour: Keeps cookies soft with just enough structure Sift before measuring for accuracy
• Cinnamon: Adds warmth and a subtle spicy note Select freshly ground if possible
• Salt: Brings flavors into balance and heightens sweetness Opt for fine kosher salt for even distribution
• Baking soda and baking powder: Ensure the cookies rise yet spread just enough Double check they are fresh for that proper lift
• Finely diced rhubarb: Is the star Check for firm crisp stalks with a vibrant color and avoid any that are limp or blemished If possible use freshly picked rhubarb

Step-by-Step Instructions

Cream the Wet Ingredients:

Begin by beating the brown sugar and butter together in a large mixing bowl until smooth and light about three minutes This helps to incorporate air for a soft texture Mix in the vanilla extract and crack in the egg Continue to beat until fully combined and fluffy You want no streaks of egg and a pale unified batter

Add the Dry Ingredients:

Sprinkle flour cinnamon salt baking soda and baking powder into the bowl Blend together on low speed only until you see no dry pockets Overmixing can lead to tough cookies so stop as soon as the dough just comes together

Fold in the Rhubarb:

Add your finely diced rhubarb pieces directly to the dough Beat on low or use a sturdy spatula to gently fold in the rhubarb so it is evenly distributed Every scoop of dough should have a bit of rhubarb

Shape the Cookies:

Using a one inch cookie scoop portion the dough into even balls Place them about two inches apart on a parchment lined baking sheet This ensures even baking and prevents sticking

Bake:

Place the sheet in your preheated 375 degree oven Bake for twelve to fourteen minutes until cookies look set and the edges are very lightly golden At this stage cookies will still appear soft in the center but will firm up as they cool

Cool Down:

Let cookies rest on the baking sheet for two minutes This firms them enough to move without breaking Transfer gently to a wire rack to cool completely so you get that perfect chewy texture

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My favorite part of these cookies is how the little bursts of sour rhubarb stand out against the sweet dough Every time I make them I think of my grandmother's kitchen and how she always kept a stash of rhubarb for baking together

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days If you want to enjoy them later place layered cookies separated by parchment paper in a freezer bag They keep well for up to two months and you can thaw at room temperature or microwave for a few seconds for a fresh taste

Ingredient Substitutions

If fresh rhubarb is hard to find you can use frozen rhubarb Just be sure to thaw and drain it very well to avoid excess moisture For a deeper flavor swap a quarter cup of the flour with white whole wheat flour If you cannot use butter try high quality margarine or plant based butter though the flavor will change slightly

Serving Suggestions

These cookies are best with a cold glass of milk or hot tea You can also sandwich two cookies with whipped cream or vanilla ice cream for a fun summer treat They are perfect for picnics after school snacks or casual get togethers

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These cookies are a delicious way to bring a bright seasonal twist to an all-time favorite treat—a true crowd-pleaser for spring and summer baking.

Frequently Asked Questions

→ What makes these cookies chewy?

The generous use of brown sugar and butter creates a soft, chewy texture in every bite.

→ Do I need to peel rhubarb before using?

No, just dice the rhubarb finely—its thin skin softens nicely during baking.

→ Can I use frozen rhubarb?

Yes, just thaw and drain well before mixing into the dough to prevent excess moisture.

→ What flavor does cinnamon add?

Cinnamon provides a warm, aromatic flavor that pairs beautifully with brown sugar and rhubarb.

→ How should these cookies be stored?

Keep them in an airtight container at room temperature for up to four days to retain freshness.