Description
Soft, chewy, and full of tart-sweet rhubarb and rich brown sugar, these cookies are a nostalgic twist on summer baking favorites.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 cup unsalted butter, softened
- 1 ¼ cups packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups chopped fresh rhubarb (¼-inch dice)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup white chocolate chips
Instructions
- Wash and dry rhubarb, remove leaves, and dice into small pieces. Pat dry.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat butter with both sugars until fluffy (2–3 minutes). Add egg and vanilla; mix well.
- Gradually mix in dry ingredients, scraping bowl as needed. Fold in rhubarb and any optional add-ins gently.
- Cover and chill dough for 30–60 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Scoop dough into 1½ tbsp balls, spaced 2 inches apart. Bake 11–13 minutes until edges are golden and centers soft.
- Cool on tray for 5 minutes, then transfer to a rack. Store airtight for 5 days or freeze up to 3 months.
Notes
For best results, chill the dough before baking and dice rhubarb small. Try adding nuts or white chocolate chips for a twist. These cookies are freezer-friendly and make great picnic treats or summer gifts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: rhubarb cookies, brown sugar, chewy cookies, summer dessert, nostalgic baking