Easy Brown Sugar Rhubarb Cookies

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Easy Brown Sugar Rhubarb Cookies

A deliciously chewy cookie that brings together the warm depth of brown sugar and the bright tang of fresh rhubarb. These cookies are a perfect balance of cozy and refreshing—ideal for springtime baking or when you want something a little unexpected on your cookie tray.

Why You’ll Love These Cookies

These cookies are not your average sweet treat. They’re buttery, tender, and packed with flavor thanks to the combination of brown sugar and finely chopped rhubarb. The tartness of the fruit cuts through the sweetness beautifully, making each bite well-balanced and addictive. Whether enjoyed with a cup of tea in the afternoon or packed into a lunchbox, they’re sure to become a fast favorite.

Ingredients

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¼ cups light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Mix-ins

  • 1 cup finely chopped fresh rhubarb (about 2–3 stalks)

Optional Topping

  • Coarse sugar or turbinado sugar, for sprinkling

Instructions

Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer on medium speed. Mix until the texture is light, fluffy, and smooth—about 2 to 3 minutes. Add the egg and vanilla extract, and beat until fully incorporated.

Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together. Avoid overmixing, as that can toughen the final texture.

Step 4: Fold in the Rhubarb
Using a spatula or wooden spoon, gently fold in the finely chopped rhubarb. The dough will be slightly soft and sticky, which is perfect for scooping.

Step 5: Scoop and Shape
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. For added texture and a bakery-style look, lightly sprinkle the tops with coarse sugar before baking.

Step 6: Bake to Perfection
Place in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown and the centers look just set. Avoid overbaking if you want a chewy center.

Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely. These cookies are delicious warm from the oven, but their flavor deepens and intensifies as they cool.

Tips for Success

  • Chop the rhubarb finely: Smaller pieces help distribute the tartness evenly throughout the cookies and ensure even baking.
  • Use fresh rhubarb when possible: It has a crisp texture and vibrant color that works beautifully in baked goods.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months.
  • Variation: Add a handful of white chocolate chips for extra sweetness or a pinch of ground ginger for a warming kick.

Perfect For:

  • Spring baking
  • Afternoon snacks
  • Potlucks and bake sales
  • Unexpected cookie exchanges.

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