Soft Brown Sugar Rhubarb Cookies Recipe (Print Version)
Soft brown sugar rhubarb cookies offer a delightful balance of sweet and tart. Enjoy a chewy texture with fresh rhubarb pieces, a seasonal treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Velvety Cookie Foundation
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1 1/2 cups packed light brown sugar
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
2 teaspoons pure vanilla extract
06 -
2 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon fine sea salt
→ Tangy Rhubarb Jewels
09 -
1 1/2 cups finely diced fresh rhubarb (about 2-3 stalks)
10 -
1/4 cup granulated sugar
11 -
1 tablespoon cornstarch
→ Warm Spice Embrace
12 -
1 teaspoon ground cinnamon
13 -
1/4 teaspoon ground ginger
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a small bowl, combine 1 1/2 cups finely diced fresh rhubarb, 1/4 cup granulated sugar, and 1 tablespoon cornstarch. In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
02 -
In a large bowl, using an electric mixer, cream together 1 cup (2 sticks) unsalted butter, softened, 1 1/2 cups packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy. This forms the velvety foundation for your Soft Brown Sugar Rhubarb Cookies.
03 -
Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons pure vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined for the best Soft Brown Sugar Rhubarb Cookies.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
05 -
Gently fold in the prepared 1 1/2 cups finely diced fresh rhubarb mixture until evenly distributed throughout the dough. The tangy rhubarb jewels will add a delightful burst of flavor to your Soft Brown Sugar Rhubarb Cookies.
06 -
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
07 -
Let the Soft Brown Sugar Rhubarb Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents crumbling.
# Notes:
01 -
For extra soft cookies, avoid overmixing the dough once the flour is added. Mix until just combined.
02 -
Store these Soft Brown Sugar Rhubarb Cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
03 -
If fresh rhubarb isn't available, you can use frozen rhubarb. Do not thaw; simply toss with the sugar and cornstarch while still frozen.
04 -
These cookies are delightful on their own, but a sprinkle of coarse sugar before baking adds a lovely sparkle and a hint of extra crunch.
# Tools You'll Need:
01 -
Large mixing bowls
02 -
Electric mixer
03 -
Measuring cups and spoons
04 -
Rubber spatula
05 -
Baking sheets
06 -
Parchment paper
07 -
Wire cooling rack
# Nutrition Facts (Per Serving):
Calories: 196 kcal
Total Fat: 8 g
Total Carbohydrate: 29 g
Protein: 2 g