Brown Sugar Rhubarb Cookies

Brown Sugar Rhubarb Cookies are a cozy, soft-baked treat that bring together the warm richness of brown sugar and the tart brightness of fresh rhubarb. These cookies are tender, chewy, and packed with flavor—perfect for spring baking or anytime you want something a little different from the usual cookie lineup.

Why You’ll Love This Recipe

• Sweet and Tart Balance: The deep sweetness of brown sugar balances beautifully with rhubarb’s natural tang.
• Soft, Chewy Texture: These cookies bake up with a soft center and lightly crisp edges.
• Simple Pantry Ingredients: Made with everyday staples plus fresh rhubarb.
• Seasonal and Fresh: A great way to use up fresh rhubarb in a fun and unexpected way.
• Crowd Pleaser: A unique cookie that surprises and delights anyone who tries them.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Light brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Fresh rhubarb, finely diced

Directions

1. Make the Dough
   • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
   • Beat in the egg and vanilla extract until well combined.
   • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   • Gently fold in the diced rhubarb.
2. Bake the Cookies
   • Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
   • Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the baking sheet.
   • Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
   • Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 24 cookies
• Prep Time: 15 minutes
• Bake Time: 12–14 minutes per batch
• Total Time: About 30 minutes

Variations

• Oatmeal Addition: Replace ½ cup of the flour with rolled oats for a heartier texture.
• Add Nuts: Mix in chopped walnuts or pecans for extra crunch.
• White Chocolate Chips: Stir in white chocolate for a sweet contrast to the rhubarb.
• Citrus Twist: Add orange or lemon zest to the dough for a refreshing note.
• Spiced Up: Try adding nutmeg or ginger along with the cinnamon for added warmth.

Storage/Reheating

• Room Temperature: Store cookies in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week if you prefer them slightly firmer.
• Freezer (Baked): Freeze cooled cookies in a single layer, then transfer to a freezer bag. Freeze for up to 3 months.
• Freezer (Dough): Scoop dough onto a tray and freeze. Transfer to a bag and bake from frozen, adding 1–2 minutes to baking time.
• Reheating: Warm cookies in a 300°F oven for about 5 minutes or microwave for 10–15 seconds.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture in the dough.

Do I need to peel rhubarb before baking?

No peeling is necessary—just wash, trim, and dice it.

What texture should the cookies have?

They should be soft and chewy in the center with lightly crisp edges.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Why is my dough too sticky?

If the rhubarb is very juicy, the dough can become sticky. Add a tablespoon or two of flour if needed.

Can I double the recipe?

Absolutely—this recipe scales well for larger batches.

How small should I dice the rhubarb?

Finely chop it into ¼-inch pieces so it distributes evenly throughout the cookies.

Can I make these cookies gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend for similar results.

What kind of brown sugar should I use?

Light brown sugar is best, but dark brown sugar works too—it will give the cookies a deeper molasses flavor.

Will the rhubarb soften during baking?

Yes, it softens and blends into the cookie, adding moisture and tart bursts of flavor.

Conclusion

Brown Sugar Rhubarb Cookies are a cozy, flavorful twist on classic drop cookies. With their soft texture and sweet-tart balance, they make a lovely treat for spring or any time you want something a little unexpected. They’re easy to make, full of character, and always leave people asking for more.

Print