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Soft Brown Sugar Rhubarb Cookies

Soft Brown Sugar Rhubarb Cookies

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Short Description

Soft Brown Sugar Rhubarb Cookies are a delightful springtime treat that blends the warm, caramelized flavor of brown sugar with the tart brightness of fresh rhubarb. With a tender texture and just the right hint of spice, these cookies are a comforting and unique addition to any dessert table.

Why You’ll Love This Recipe

  • Seasonal Freshness: A perfect way to showcase fresh rhubarb during its peak season.

  • Tender and Chewy: These cookies have a soft, cake-like texture that’s incredibly satisfying.

  • Sweet and Tangy: The brown sugar provides depth, while rhubarb adds a pleasant tartness.

  • Simple Ingredients: Uses pantry staples and fresh produce for a straightforward bake.

  • Versatile: Great for picnics, afternoon tea, or as a light dessert after dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 cup (200g) light brown sugar

  • ½ cup (113g) unsalted butter, softened

  • 1 large egg

  • 1 tsp vanilla extract

  • 1¾ cups (220g) all-purpose flour

  • 1 tsp ground cinnamon

  • ½ tsp salt

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 cup (about 150g) finely chopped fresh rhubarb

Directions

  1. Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Cream Butter and Sugar:
    In a mixing bowl, beat together the light brown sugar and softened butter using an electric mixer until light and fluffy.

  3. Add Wet Ingredients:
    Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.

  4. Mix Dry Ingredients:
    Add the flour, cinnamon, salt, baking soda, and baking powder to the bowl. Mix on low speed just until combined—do not overmix.

  5. Fold in Rhubarb:
    Gently stir in the finely chopped rhubarb using a spatula or wooden spoon to ensure even distribution without overworking the dough.

  6. Scoop Dough:
    Using a 1-inch cookie scoop or a spoon, portion out the dough and place it 2 inches apart on the prepared baking sheet.

  7. Bake:
    Bake for 12–14 minutes, or until the edges are lightly golden and the centers appear set.

  8. Cool Slightly:
    Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: Approximately 24 cookies

  • Prep Time: 15 minutes

  • Cook Time: 12–14 minutes

  • Total Time: 30 minutes

Variations

  • Add Nuts: Fold in ½ cup of chopped walnuts or pecans for added crunch.

  • Spiced Version: Add a pinch of ground ginger or nutmeg for extra warmth.

  • Raisin Addition: Mix in ¼ cup of golden raisins for a chewy texture contrast.

  • Glaze Option: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra sweetness.

  • Rhubarb Swap: If out of rhubarb season, try finely chopped tart apples or cranberries.

Storage/Reheating

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.

  • Freezing: Freeze baked cookies in a single layer or with parchment between layers for up to 2 months. Thaw at room temperature.

  • Reheating: Warm in a 300°F (150°C) oven for 5 minutes to refresh texture before serving.

FAQs

Can I use frozen rhubarb instead of fresh?

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

Why are my cookies spreading too much?

If the dough is too warm, it can cause excess spreading. Chill the dough for 15 minutes before baking to help maintain shape.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

Are these cookies very sweet?

They have a balanced sweetness thanks to the brown sugar, which is offset by the tartness of the rhubarb.

Can I use white sugar instead of brown sugar?

Brown sugar is preferred for its moisture and depth of flavor, but you can substitute white sugar if needed, noting the texture may be slightly different.

What texture should I expect?

These cookies are soft and slightly cakey with a tender crumb and juicy rhubarb bits throughout.

How fine should I chop the rhubarb?

Finely chop the rhubarb into small, ¼-inch pieces so they incorporate evenly into the dough and cook through in the short baking time.

Can I add chocolate chips?

Yes, white chocolate chips pair especially well with rhubarb for a sweeter twist.

Should I peel rhubarb before using?

Peeling is not necessary unless the stalks are particularly thick or fibrous.

What’s the best way to serve these cookies?

They’re perfect on their own, but also pair wonderfully with tea, coffee, or a scoop of vanilla ice cream.

Conclusion

Soft Brown Sugar Rhubarb Cookies are a delightful way to celebrate rhubarb season with minimal effort and maximum flavor. Their soft texture, gently spiced dough, and tart fruit bursts make them a memorable and comforting treat that’s sure to become a seasonal favorite. Keep this recipe on hand for spring gatherings, picnics, or any time you crave something sweet and simple.

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Soft Brown Sugar Rhubarb Cookies

Soft Brown Sugar Rhubarb Cookies

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: About 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Soft Brown Sugar Rhubarb Cookies are chewy, cozy, and packed with tart bursts of fresh rhubarb. A perfect springtime treat that balances sweet, spiced cookie dough with tender rhubarb in every bite.

Ingredients

  • 1 cup (200g) light brown sugar

  • 1/2 cup (113g) unsalted butter, softened

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 3/4 cups (220g) all-purpose flour

  • 1 tsp ground cinnamon

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 cup (about 150g) finely chopped fresh rhubarb

Instructions

  • Preheat oven: Set to 375°F (190°C). Line baking sheets with parchment paper.

  • Cream butter and sugar: Beat brown sugar and softened butter with an electric mixer until light and fluffy.

  • Add wet ingredients: Mix in egg and vanilla extract until well combined.

  • Add dry ingredients: Add flour, cinnamon, salt, baking soda, and baking powder. Mix on low just until incorporated.

  • Fold in rhubarb: Gently stir in chopped rhubarb by hand, avoiding overmixing.

  • Scoop dough: Use a 1-inch cookie scoop to form dough balls and place 2 inches apart on baking sheet.

  • Bake: Bake for 12–14 minutes, or until edges are lightly golden and centers are set.

  • Cool: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack.

Notes

  • Rhubarb adds moisture – don’t overbake if you want soft centers.

  • Can substitute half the rhubarb with chopped strawberries for a sweet-tart twist.

  • Cookies store well in an airtight container for 3–4 days.

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