Description

These Brown Sugar Rhubarb Cookies are soft, chewy, and packed with sweet-tart rhubarb pieces. Brown sugar adds a rich, caramel-like flavor that pairs perfectly with the fruit. They’re a fun twist on classic cookies—great for spring baking and a delicious way to use up extra rhubarb!

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup finely chopped rhubarb (fresh or frozen)

1/2 teaspoon ground cinnamon (optional)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
In a large bowl, cream the softened butter and brown sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Fold in the chopped rhubarb.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If using frozen rhubarb, thaw and drain it first to avoid extra moisture.
Add white chocolate chips or chopped nuts for a little extra texture and sweetness.

Store in an airtight container for up to 3 days, or freeze for longer storage.