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

Cook Mode Prevent your screen from going dark

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.