Irresistible Brown Sugar Rhubarb Cookies Recipe to Die For
Soft and chewy cookies with a sweet brown sugar base and tangy rhubarb pieces.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup diced rhubarb
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Whisk flour, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients.
- Fold in diced rhubarb.
- Drop tablespoon-sized dough onto baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
Notes
- Use fresh rhubarb for best texture.
- Store in an airtight container for up to 3 days.
- Freeze dough for up to 1 month.