Brown Sugar Rhubarb Cookies Recipe
The best soft and chewy rhubarb cookies with brown sugar, fresh rhubarb, and crunchy walnuts. A spring-inspired dessert that’s sweet, tangy, and totally irresistible!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough:
1 cup unsalted butter, softened
1 1/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Add-Ins:
1 1/2 cups finely chopped fresh rhubarb
1/2 cup chopped walnuts or pecans (optional)
1/2 tsp ground cinnamon (optional)
Instructions
Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Combine Wet and Dry: Gradually mix dry ingredients into the wet ingredients until just combined.
Fold in Rhubarb and Nuts: Gently fold in chopped rhubarb and nuts (if using).
Scoop and Bake: Drop tablespoon-sized scoops of dough onto prepared baking sheets.
Bake: Bake for 10–12 minutes, or until golden at the edges and set in the center.
Cool: Let cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Drizzle with vanilla glaze or dust with powdered sugar for added sweetness.
Cookies stay fresh in an airtight container at room temperature for up to 4 days.
Freeze raw cookie dough balls for later baking—just add 1–2 extra minutes to bake time.
Find it online: https://allcookedup.com/brown-sugar-rhubarb-cookies-recipe/
