These Brown Sugar Rhubarb Cookies offer a delightful twist on a classic treat, blending the warm, caramel notes of brown sugar with the tart, refreshing zing of rhubarb.
Perfectly soft and chewy, these cookies bring a unique balance of sweet and tangy flavors that will keep you reaching for more.
Whether you’re a seasoned baker or just looking to try something new, this recipe promises to be a crowd-pleaser, bringing a touch of spring into every bite.
Ideal with a cup of tea or as a homemade gift, these cookies are a delicious way to celebrate rhubarb season.
How To Make Brown Sugar Rhubarb Cookies?
Preparation Times: 20 minutes
Chilling Times: 30 minutes
Cooking Time: 12 minutes
Course: Dessert
Cuisine: American
Yields: 24 cookies
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups finely chopped fresh rhubarb
- ½ cup white chocolate chips (optional)
Instructions
Step 1: Prepare your dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, salt, and cornstarch. This blend ensures your cookies stay soft and have a great structure.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar with a mixer until the mixture is fluffy and pale, taking about 2–3 minutes.
Step 3: Add egg and vanilla
Crack in the egg and pour in the vanilla extract. Beat until everything is well combined, creating a smooth, creamy mixture.
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture. Use a low-speed mixer or mix gently by hand to avoid overmixing. Stop once the flour is just incorporated.
Step 5: Fold in rhubarb and optional chocolate chips
Switch to a spatula and gently fold in the rhubarb and white chocolate chips if you add them. These mix-ins give the cookies their signature tang and a touch of extra sweetness.
Step 6: Chill the dough
Cover the dough and refrigerate it for at least 30 minutes. This step helps the flavors meld and prevents the cookies from spreading too much while baking.
Step 7: Preheat and prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure easy cleanup and even baking.
Step 8: Shape and bake
Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes, until the edges turn golden brown and the centers look set.
Step 9: Cool and serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or store them in an airtight container.
Nutrition Facts Of Brown Sugar Rhubarb Cookies
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Protein: 1g
- Fiber: 1g
- Sugar: 10g
Serving Suggestions
✤ With tea or coffee: These cookies pair wonderfully with a hot cup of tea or coffee. The sweetness of the cookies complements the bitterness of tea, making them a perfect snack for an afternoon break.
✤ As a gift: These cookies are great for gifting! Wrap them in a cute tin or cookie box and present them to family and friends as a homemade treat.
✤ Dessert plate: Serve these cookies as part of a dessert platter with other sweet treats like brownies, fruit tarts, or mini cheesecakes.
Tips and Variations
✱ Add spices: If you’re a fan of spices, you can experiment with adding a pinch of nutmeg or ginger for a bit of extra warmth.
✱ Substitute white chocolate: If you don’t have white chocolate chips, dark or milk chocolate chips work just as well. You could even add a handful of chopped nuts like walnuts or pecans for crunch.
✱ Vegan option: For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based butter.
✱ Frozen rhubarb: If fresh rhubarb isn’t in season, you can use frozen rhubarb. Just make sure to thaw and drain it before adding it to the dough to prevent excess moisture.
You can pour rainbow sprinkles, melted cream, and melted chocolate over the cookies before serving them.
FAQS
Can I use frozen rhubarb?
Yes, just make sure to thaw and drain any excess moisture before using frozen rhubarb in the recipe. This will help keep the dough from getting too wet.
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, scoop the dough and bake as usual.
What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Conclusion
Brown Sugar Rhubarb Cookies are a perfect fusion of sweet and tangy flavors that will leave a lasting impression on your taste buds.
Their soft, chewy texture and unique combination make them an irresistible treat for any occasion.
Easy to make and full of character, these cookies are a delightful way to enjoy the flavors of spring all year long.