Brown Sugar Rhubarb Cookies (Print Version)

Chewy cookies with brown sugar and fresh rhubarb, finished with a hint of cinnamon.

# Ingredients:

→ Dough

01 - 200 grams light brown sugar
02 - 115 grams unsalted butter, softened
03 - 1 teaspoon vanilla extract
04 - 1 large egg
05 - 220 grams all-purpose flour
06 - 1 teaspoon ground cinnamon
07 - 0.5 teaspoon salt
08 - 0.5 teaspoon baking soda
09 - 0.5 teaspoon baking powder
10 - 130 grams rhubarb, finely diced

# Instructions:

01 - Set oven to 190°C and allow it to fully preheat.
02 - In a large mixing bowl, combine brown sugar, softened butter, vanilla extract, and egg. Beat with an electric mixer until light and fluffy.
03 - Add flour, cinnamon, salt, baking soda, and baking powder to the bowl. Mix well until a cohesive dough forms.
04 - Add finely diced rhubarb to the dough and mix until evenly distributed.
05 - Using a 2.5 cm cookie scoop, portion dough into balls and place onto a parchment-lined baking tray, spacing them evenly.
06 - Bake in the centre of the preheated oven for 12–14 minutes or until the cookies are fully baked and lightly golden.
07 - Allow cookies to cool on the baking tray for 2 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - For even baking, ensure rhubarb is cut into consistently small pieces and excess moisture is patted off.

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